Sensational Southern Skillet Cornbread

OK- get ready, this is deadly!! Can't make this too often because it is too good, with butter! And with a hearty soup, you just can't beat it. 

Cornbread with bacon and cheese. Glorious!

Easy to whip up. You will need a skillet that goes in the oven, cast iron or enamel works best! Prepare your bacon by baking a few rashers at 400F until crispy. This takes about 15 min or so. You will use this same pan to cook the bread, so keep it with all of the bacon grease. Makes for an extra crispy crust...too good to be true!

• 6-8 slices bacon will do.

Set bacon aside on paper town, then crumble. 

Meanwhile, in a medium bowl, combine with a whisk:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• coarsely ground black pepper, to taste

Combine the following wet ingredients and then add to the dry mixture:

• 2 large eggs, lightly beaten
• 1 1/4 cups buttermilk (make your own, milk and a couple of tbsp. lemon juice)
• 2 tablespoons butter, melted

Add the following into the batter

• 1 cup frozen or canned corn, well-drained
• 1 cup shredded cheddar cheese

Add most of the crumbled bacon and most of the cheese in the batter and mix. Place the batter in the cast iron pot. add the rest of the bacon and cheese randomly spread out on top of the batter.

At 400F, bake for about 30 min. It will be golden, and the aroma is awesome.

Other fun add- ins are fresh thyme, rosemary, chopped jalapeño peppers, cayenne pepper...eat this bread while hot, and treat yourself to lots of butter. 

Honestly, it's a killer-rama!!