I’ve searched far and wide for a corn bread recipe that is NOT dry. It seems that every recipe I’ve tried doesn’t have the right moist consistency that I’m looking for. So after doing some research, I’ve realized that I’ve been trying all the wrong recipes!
I learned that southern cornbread, unlike its northern counterpart, is more savory than sweet. Southern cornbread generally contains bacon drippings and is traditionally made in a cast iron pan, also making it much more moist and less cake-like. I enjoy the southern (savory) version of cornbread because I can always drizzle my cornbread with a little bit of honey for that salty-sweet balance.
Yield: 12 servings
- 4 strips Thick Cut Bacon, Diced
- 1 cup All-purpose Flour
- 3/4 cup Yellow Corn Meal
- 3/4 cup Granulated Sugar
- 1-1/2 tbsp Baking Powder
- 1-1/2 tsp Salt
- 1/4 tsp Garlic Powder
- 5 Large Eggs
- 1-1/2 cup Half-and-half
- 1/2 cup Melted Butter
- 1 (15oz can) Corn Kernels
- Cast Iron Skillet, 9×13 Glass Baking Dish, or any 3-qt Oven-safe Baking Dish
- Medium Skillet or Frying Pan (Omit if using Cast-iron Pan)
- Preheat oven to 350ºF. If not using a cast iron pan, grease the baking dish and set aside.
- Place bacon in the skillet and set over medium heat. Cook until bacon is crisp.
- In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, salt and garlic powder. In a separate bowl, whisk together eggs and half-and-half.
- Once bacon is cooked, whisk egg mixture into dry mixture. Then whisk in melted butter and the bacon (including the bacon fat). Stir in the corn kernels.
- Pour batter into prepared pan (or right back into the cast iron!) and bake until center is just barely set, about 30–35 minutes or until a toothpick comes out clean. Be very careful not to over-bake!