Cornbread is probably one of my guiltiest pleasures in the world. If this rendition seems like it contains a lot of sugar, it's because it does — I just love the sweet and salty interplay between the sugar and the Brown Sugar-Black Pepper Bacon!
Equipment needed: 2-inch-deep, 9-inch square pan
- 1¼ cups all-purpose flour
- 1 cup fine cornmeal
- 3 ounces cheddar cheese, shredded (about 3⁄4 cup)
- 2⁄3 cup granulated sugar
- 1⁄2 cup roughly chopped Brown Sugar-Black Pepper Bacon (see link above for recipe)
- 1½ teaspoons kosher salt
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon black pepper
- 1¼ cups buttermilk
- 1⁄4 cup vegetable oil
- 2 large eggs
- 2 tablespoons unsalted butter
- 2 tablespoons honey
Preheat the oven to 375°F. Generously grease a 2-inch-deep, 9-inch square pan with the butter.
Meanwhile, stir together the flour, cornmeal, cheese, sugar, bacon, salt, baking soda, and pepper in a medium bowl.
Whisk together the buttermilk, oil, and eggs in a separate bowl. Fold the buttermilk mixture into the flour mixture, and transfer the batter to the prepared pan. Bake until a tooth pick or fork comes out clean, about 35 minutes. Spread the butter over the top, and cut into 9 squares; serve with the honey.
Cut the cornbread into cubes before freezing for easy reheating.