Being the good Indiana girl that I am, cornbread is one of my most favorite foods. My friend gave me a cast iron skillet for my birthday, so obviously I had to christen it with the mother of all cornbread recipes. This recipe has pretty much everything but the kitchen sink, and it is ohhhh so good.
7 slices Bacon
1 1/2 cup fresh Corn Kernels
1 8oz package Sharp Cheddar
2 Jalapeño Peppers, seeded and diced
1/4 cup Sugar plus 1 tbsp for topping
2 tbsp Honey
3 cups Flour
1 cup Cornmeal
2 tbsp Baking Powder
2 tsp Salt
3 large Eggs
1 cup Whole Milk
1 cup Buttermilk
1 cup Melted Unsalted Butter
Preheat your oven to 350º. In a 12″ cast iron skillet, cook the bacon until it is crispy. Remove the bacon and set on a paper towel, leaving the grease in the skillet. Place the skillet in the preheated oven.
Meanwhile, in a large mixing bowl, add in the flour, cornmeal, baking powder, sugar, and salt. In a separate bowl, whisk the buttermilk, milk, butter, and eggs. Then, combine the wet and dry ingredients. Add in the cheese, jalapeños, 1 cup of corn kernels, and 5 strips of the bacon (crumbled). Once this is all mixed, remove the skillet from the oven and place the batter inside (careful, the grease is hot!)
Smooth the batter in the skillet. Top with 1 tbsp sugar, 1/2 cup of corn kernels, and the remaining 2 pieces bacon (crumbled). Then, drizzle the 2 tablespoons of honey on top. Bake for 30-40 minutes, or until a toothpick or knife comes out clean. Let it cool in the pan for 10-15 minutes before slicing to serve.
Great with my chili… my mouth is watering already!