~ Mary ~
Of course, if you’re serving some amazing Texas Chili, you’ll need a cornbread that is equal in its superiority. This one’s for you Joesy!
IMHO (in my humble opinion), a cast iron skillet is essential. A 10- 12-inch one works nicely.
Get your oven nice and HOT! It needs to be at 400° before you set your pan in! Not on its way to 400° or after the oven gives you your pre-heat “BEEP”, but AT 400°! Do I make myself clear?
In a cast iron skillet fry up:
6-8 ounces Bacon diced, preferably a thick bacon that’s smoky like this.
Transfer to a paper towel, leave at least 2 tbsp of the grease in the pan.
Keep the pan HOT
While that’s working mix up your batter.
In a large bowl whisk together:
1 Cup Flour
1 Cup Cornmeal
2 tsp Baking Powder
1 tsp Salt
In another bowl whisk to combine:
1 1/4 Cups Milk
1/3-1/2 Cup Honey
1/4 Cup Corn Oil
1 Cup Green Onions sliced
1 Cup Corn canned or frozen
Freshly Ground Black Pepper to taste
Combine wet and dry ingredients, stirring just to combine.
Gently fold in bacon. Do not over-mix.
Put the batter in your HOT skillet.
Bake at 400° until the top is golden brown, firm and springy to the touch. About 20-25 minutes.
Serve warm or at room temp.