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INGREDIENTS
- 1 can creamed corn
- If you don’t have creamed corn, use 1 can kernel corn and 3 TBL butter and 3 TBL cream.
- If you don’t have cream, use 6 TBL butter.
- 1/4 cup honey
- 1/4 C Gruyere cheese
- 1/4 C Monterey Jack cheese
- 1 small can Hatch Green Chiles
- 1 cup buttermilk
- 1/4 C room temperature butter (in addition to . . . )
- 4 large eggs, slightly beaten
- DRY INGREDIENTS
- 1 cup all-purpose flour
- 1/2 C potato or almond flour
- 1 cup yellow cornmeal (fine ground)
- 2 pieces crisped crumpled bacon
- 1 tablespoon baking powder
- 1/2 teaspoon salt
OPTIONS
- Combine wet ingredients
- Combine dry ingredients separately
- Substitute in a bit of whole wheat flour, raw oatmeal or flax.
STEP BY STEP
- Grease a 9-inch square pan.
- Preheat oven to 400°F
- In two separate bowls, fold wet and dry ingredients
- Gradually FOLD the milk mixture into the dry ingredients stirring just until dry ingredients are moistened. – DO NOT OVERMIX
- For tender cornbread, do not overmix.
- Pour into HOT prepared cast iron 6 inch pan.
- Put 1 TBL butter into pan until it completely melts
- Fill no more than 3/4 full
- Bake 20 for 25 minutes at 400º or until the cornbread is lightly golden brown.
If you like a moister interior, to for 425º for 16-20 minutes - Let rest 5 minutes for a clean turn-out
A very cool way to cook this, is to preheat your cast iron skillet before pouring in the cornbread batter. Pour in the rendered bacon drippings, and bring it up to heat. At 400°, dump in your cornbread batter and continue with recipe. This will give it a very nice crispy crust.
