This was a very rich corn bread; plus, bacon makes everything better! This is crunchier and less dense than the last corn bread I made. The outside edges are cooked in bacon fat, and as such are delicious. Next time, I'll crumble the bacon into smaller pieces to get more bacon throughout instead of fewer, larger pieces.
Adapted, as ever, from How to Cook Everything.
1-1/4 c. buttermilk
1 c. cornmeal
1 c. all-purpose flour
1/4 c. sugar
1-1/2 t baking powder
4 strips of bacon (roughly 1/4 lb.)
1 t salt
1. Pre-heat oven to 375. Cook bacon in an 8-inch skillet on stovetop until crispy; remove bacon to paper towel-lined plate to drain. Leave the fat in the skillet; keep warm over low heat.
2. Mix together the dry ingredients.
With a fork, beat the eggs into the milk. Stir the milk mixture into the dry ingredients, just until combined. Crumble the bacon into small pieces and stir into batter.
3. Pour batter into hot skillet.
4. Bake for about 30 minutes, until golden brown on top and a toothpick inserted into the center comes out clean.
This was served with chicken chili; it would be AMAZING with fried chicken, which I have yet to attempt.