Some of my best memories was spending time with family around the supper table.. There was always plenty of food and cornbread was a staple for dinner and supper. Leftovers became a treat for the kids with homemade jams or a slice of fresh tomato right off the vine. The recipe varied from family to family.. This recipe is from my mom Nellie.. always a Sunday treat.
1The night before baking the cornbread, soak cornmeal in the buttermilk. I cover and leave it at room temperature overnight.
2The next day, I cook, drain, and crumble the cooled bacon saving the bacon fat to season my pan.
3Preheat the oven to 350 degrees F. Sift flour,baking powder,baking soda, and salt into bowl. Stir in white and brown sugars getting rid of any lumps from brown sugar.
4In a small bowl dissolve the honey in the warm melted butter then add the slightly beaten eggs add to the soaked cornmeal.
5Add wet mixture to dry mixture and stir in corn stir until combined and batter is smooth.
6I use a 10 in. iron skillet or a 13x9 in baking dish. add the bacon fat and place in your preheated oven a couple of mins until it has melted and pan is hot.. Pour batter in center of hot pan, make sure batter is even in corners, sprinkle bacon evenly over batter pressing gently into the batter. Bake 30 mins or until a toothpick comes out clean in the center. I allow bread to cool about 20 mins before slicing. Enjoy.. :)