Honey Cornbread with Chives and Bacon
This cornbread is both sweet and savory, combining the sweet richness of honey, butter, and half-n-half with the salty punch of bacon and the oniony zing of fresh chives. Perfect alongside chile, stew, or just a big buttermilk ranch dressed salad, this cornbread is easy to make and quick to disappear.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup half-n-half
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup honey
- 2 eggs
- 2 oz. bacon, cooked and crumbled
- 2 tbsp chives, chopped
Instructions
- Preheat oven to 400 degrees Fahrenehiet.
- Whisk flour, cornmeal, sugar, baking powder, and salt together in a large mixing bowl.
- In a medium-sized mixing bowl combined half-n-half, unsalted butter, honey, and eggs.
- Stir wet ingredients into dry.
- Fold in bacon and chives, leaving a tsp. of each to garnish the top of the loaf.
- Bake for 20 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Slice, slather with butter, and serve.
