Did you ever make a dish that you couldn’t stop eating? For me, this is that dish! Enjoy!
- 1 cup coarse cornmeal (also called “polenta”)
- 2 cups buttermilk
- 1–2 Tbsp. oil, butter, or a combination
- 1 cup onion, diced into ¾-inch pieces
- 1 ¾ cups unbleached, all-purpose flour
- 8 slices Circle B Ranch Hickory Smoked Bacon
- 1 ½ Tbsp. baking powder
- ¼ tsp. baking soda
- ¼ cup honey
- 3 large eggs, at room temperature
- 2 Tbsp. unsalted butter, melted
- 2 ½ cups fresh or frozen corn kernels
- 2 Tbsp. bacon fat, vegetable oil, or butter
- The night before baking the cornbread, soak the cornmeal in the buttermilk. Cover and leave at room temperature overnight (This step is optional, but it helps eliminate grittiness). If you skip this step, mix the two ingredients together.
- Preheat the oven to 350° F.
- Prepare the onions. Heat a large sauté pan to medium and coat the bottom with 1 to 2 Tbsp. of oil, butter, or a combination of both. Add the onions and cook them until they are well-caramelized with browned edges. Season with salt and set aside.
- In a skillet, cook the bacon until well-done. Remove from skillet and allow to rest on a paper towel to absorb excess grease. Reserve bacon grease and set aside. Crumble the bacon.
- Sift together the flour, baking powder, baking soda and salt and set aside.
- In a large mixing bowl, add the eggs one at a time and beat into the cornmeal and buttermilk mixture; scrape down the bowl between each addition. Add the melted butter and honey and mix until smooth. Add the flour mixture and stir until combined. Gently stir in the corn kernels and bacon crumbles, mixing them until the ingredients are evenly distributed.
- Place 2 Tbsp. of reserved bacon grease in a 10-inch round cake pan (you can also use a 9×13-inch baking pan or 12-inch square pan). Place the pan in the oven for about 5 minutes, until the grease gets very hot. With good pot holders, remove the pan and tilt it to grease the corners and sides. Pour in the batter, spreading it evenly and sprinkle the caramelized onion evenly over the top.
- Bake for about 30 minutes, or until the cornbread is firm and springing (baking time will depend on type and size of pan) and a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for at least 15 minutes. Slice into squares or wedges and serve immediately. Enjoy!