Cornbread Buttermilk with Bacon

Cornbread buttermilk style, already delicious and moist, is bumped up with the addition of bacon. Yum.

And, because it's so easy, it should replace any cornbread mix on your shelf! The 9" cake pan can be replaced by muffin tins to make cornbread muffins.

Recipe:

2 Tb. white sugar

2 eggs

1 cup buttermilk

2 tsp baking powder

1 cup cornmeal

1 cup all purpose flour

1 tsp salt

Preheat oven to 400 degrees. Grease a 9"cake pan.

Place dry ingredients in a bowl and whisk to distribute. Combine bacon fat, buttermilk and eggs. Beat together. Mix into dry ingredients until just combined. Pour into cake pan and bake for 30 minutes until a toothpick inserted comes out clean.

To make sweet mexican style, increase sugar to 1/2 cup, and baking powder to 4 tsp. Also, add 1 4oz. can of diced green chiles, 1/2 of 1 can of creamed corn, and 4 oz. of grated cheddar. Enjoy!

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