HONEY BUTTER BACON CORNBREAD

Ingredients

  • 2 cups (300g) Yellow Cornmeal

  • 2 cups (240g) All-Purpose Flour

  • 1 can (425g) Creamed Corn (blended smooth, optional)

  • 2 tbsp (24g) Baking Powder

  • 1 tsp (6g) Salt

  • 1 cup (200g) Granulated Sugar

  • 2 Eggs

  • 2 cups (480ml) Milk

  • ⅔ cup (160ml) Vegetable Oil

  • 4 tbsp (85g) Honey

  • 4 tbsp (57g) Butter

  • Cooked Bacon, finely chopped (amount based on preference)

  • Oil or Butter, for greasing baking dish

Method

  1. Combine Dry Ingredients – In a large bowl, mix together cornmeal, flour, sugar, baking powder, and salt.

  2. Blend Wet Ingredients – In a separate bowl, whisk together milk, oil, and eggs. Add the creamed corn, blended or whole, and mix it in.

  3. Chop Bacon – Finely chop or process cooked bacon until crumbled. Add to the dry mixture and stir to combine.

  4. Combine Mixtures – Add the wet mixture to the dry mixture. Stir until fully combined and smooth.

  5. Prepare the Dish – Grease a baking dish. Pour in the batter and smooth out the top.

  6. Bake – Bake at 375°F (190°C) for 35–45 minutes, or until a toothpick comes out clean.

  7. Make Honey Butter – While baking, melt butter and honey together in a small saucepan. Mix until smooth.

  8. Glaze the Cornbread – A few minutes before it’s done, remove the cornbread, brush generously with honey butter, then return to the oven to finish baking.

  9. Glaze Again – Once out of the oven, brush again with the remaining honey butter while it's still hot.

Additional Notes

You can obviously omit the bacon.
As stated, blending the corn or leaving it whole is optional.
I still need to figure out how to make this a little more moist, but I’ll work on that down the line.
You can even use a different meat that isn’t bacon—there are plenty of directions you could go.
The only real note is: use your imagination and experiment.