Very Corny Corn Bread

This is a savory southern-style corn bread made without wheat flour. It's crusty and brown outside, light and moist inside. Can be made gluten-free by using GF certified corn meal, baking powder, bacon, etc. If using dried buttermilk powder, measure powder into dry ingredients, and use half milk and half water for liquid.

• Ready In: 35 mins
• Serves: 6-8
• Yields: 1 10 inch skillet

Ingredients

• 2 -4  tablespoons bacon fat or 2 -4  tablespoons shortening
• 2  cups  regular yellow cornmeal
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1 1⁄2 teaspoons salt
• 1  tablespoon honey
• 1  egg
• 1 1⁄2 cups buttermilk

• optional

• 3  slices  cooked bacon, chopped

Directions

1. Preheat oven to 385 degrees F.
2. Measure fat into a 10" cast iron skillet, and place in oven.
3. Whisk together dry ingredients in large bowl.
4. Add buttermilk, egg, and honey. Add bacon, if using.
5. Whisk well until thoroughly combined.
6. Pour half of hot fat from skillet into batter, stir well. Pour batter into hot skillet, top with freshly ground black pepper.
7. Bake for 20 to 30 minutes, until golden and crusty, and the center is firm and bounces back when pressed.