Southern Smokey Bacon And Honey Cornbread Food

CORNBREAD... SOUTHERN BACON CORNBREAD

Steps:

• Preheat oven to 375°F Coat an 8x8 baking dish or use your cast iron corn bread skillet.
• In a large bowl mix in the cornmeal, flour, bacon bits, baking power, salt and pepper.
• In a medium bowl, whisk together the egg, milk, honey, brown sugar and oil. Stir in the corn. Pour into dry ingredients and stir until completely moistened, do not over mix.
• Pour into prepared baking dish or cast iron pan and bake for 25 minutes or until golden brown. Cool on a wire rack for 10 minutes. Serve.

SOUTHERN BACON FAT CORNBREAD

Steps:

• Combine cornmeal, baking soda, and salt; stir in eggs and buttermilk.
• Heat bacon dripping in an iron skillet until very hot; add drippings to batter, mixing well.
• Pour batter into hot skillet, and bake at 450 F for about 25 minutes, or until bread is golden brown.

SOUTHERN SMOKEY BACON AND HONEY CORNBREAD

Steps:

• The night before baking the cornbread, soak cornmeal in the buttermilk. I cover and leave it at room temperature overnight.
• The next day, I cook, drain, and crumble the cooled bacon saving the bacon fat to season my pan.
• Preheat the oven to 350 degrees F. Sift flour,baking powder,baking soda, and salt into bowl. Stir in white and brown sugars getting rid of any lumps from brown sugar.
• In a small bowl dissolve the honey in the warm melted butter then add the slightly beaten eggs add to the soaked cornmeal.
• Add wet mixture to dry mixture and stir in corn stir until combined and batter is smooth.
• I use a 10 in. iron skillet or a 13x9 in baking dish. add the bacon fat and place in your preheated oven a couple of mins until it has melted and pan is hot.. Pour batter in center of hot pan, make sure batter is even in corners, sprinkle bacon evenly over batter pressing gently into the batter. Bake 30 mins or until a toothpick comes out clean in the center. I allow bread to cool about 20 mins before slicing. Enjoy.. :)

SMOKED BACON & ONION SWEET CORNBREAD

Steps:

• In a large mixing bowl, combine the cornmeal, flour, baking soda, salt and sugar. Sift together until thoroughly mixed.
• In a 12 inch cast iron skillet, fry up your 4 strips of thick cut bacon. Chop them up into small pieces and put them into separate mixing bowl.
• Chop the green onions and add them to the mixing bowl with the bacon. Now add in the milk, eggs and 2 tablespoons of the bacon grease.
• Now pour the wet ingredients into the larger mixing bowl with the dry ingredients and thoroughly mix these together. Set the batter aside.
• Get your smoker going. You'll want to get this hotter than you usually do. We'll need it up to about 375. Put your cast iron skillet in right away, so it's good and hot when you pour the batter inches I used apple wood for this cornbread, but you can use what ever wood you prefer.
• Note: Remove the water pan to allow more heat. I also had to open the side door on my Webber Smoky Mountain vertical smoker a couple of times to get it hot enough. It would start dropping back down towards 350, then I would open the door again for about 1 minute to get it moving back up.
• Once it's up to temperature, pour the batter into the skillet, close it up, and maintain this temperature as best as possible. (If you have an electric smoker, this shouldn't be any problem!).
• This should take about a half hour to cook. Stick a toothpick into the center of the cornbread. If it comes out clean, it's done. Another indicator of it being done is that the sides should start pulling away from the pan.
• Take it off and serve it up in the skillet. It will stay nice and warm sitting in the skillet!