Recipe

Old Methodist Corn Bread Recipe

	55to64 / All my dishes 1 year, 3 months ago A corn bread recipe from my father's Kentucky great aunts. Family legend says they used to bake this for church gatherings, but you know how those legends go! Oh! On a diet? Go elsewhere!!! Prep:30m Cook:25m Servings:6	55to64
	southern easy

Does this look good? Yeah! / Nope

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Ingredients

1 cup yellow cornmeal

2 cups buttermilk

1/2 pound bacon, baked crisp (reserve 2 tablespoons fat)

1 3/4 cups unbleached all-purpose flour

1 1/2 tablespoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1/4 cup granulated sugar

1/4 cup firmly packed light brown sugar

3 large eggs

2 tablespoons honey

2 tablespoons unsalted butter, melted

2 1/2 cups fresh or frozen corn kernels

2 tablespoons bacon fat or vegetable oil

Directions

THE NIGHT BEFORE

The night before baking the corn bread, soak the cornmeal in the buttermilk. Cover and leave at room temperature overnight.

BAKING DAY

Preheat the oven to 375 degrees. Place bacon on sheet pans. Bake for about 15 to 20 minutes, or until the bacon is crisp. Remove the bacon to paper towels to cool. Drain off the fat into a can or stainless-steel bowl and save for greasing the corn bread pan. When the bacon has cooled, crumble into coarse pieces.

Lower the oven setting to 350 degrees.

Sift together the flour, baking powder, baking soda, and salt into a mixing bowl. Stir in the granulated sugar and brown sugar.

In another bowl, lightly beat the eggs.

Dissolve the honey in the melted butter and then stir the warm honey-butter mixture into the eggs.

Add egg mixture to the soaked cornmeal mixture.

Add the wet ingredients to the flour mixture. Stir until ingredients are blended only. Do not overbeat.

Stir in the corn kernels until they are evenly distributed.

Place 2 tablespoons of the rendered bacon fat into a 10" round cake pan or you can also use a 9x13 or 12-inch square pan or a 10” iron skillet. Place the pan in the oven for 5-7 minutes, or until the fat gets very hot.

CAREFULLY, tilt the pan to get grease to all edges of the pan.

Pour the batter into the center of the pan, letting it ease out spreading it from the center of the pan to the edges. Sprinkle the crumbled bacon pieces evenly over the top, gently pressing them into the batter.

Bake for about 30 minutes or until the corn bread is firm and springy.

Baking time will vary dependent on your pan and oven. A toothpick inserted into the bread will come out with only a very few cooked crumbs on it. The top will be a medium golden brown.

Allow the bread to cool in the pan for at least 15 minutes before slicing. Serve warm. Makes one 10-inch round bread.

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Comments

momo_55grandma 1 year, 3 months ago said:
Wow what a recipe thanks bunches high5

grandmacooks 1 year, 3 months ago said:
This old Baptist thinks Old Methodist Corn Bread sounds great!

cookinggood 1 year, 3 months ago said:
You've got to love those of Methodist!!
Thanks for the post.
Ferri

rosemaryblue 1 year, 3 months ago said:
Nice recipe!

lasaf 1 year, 1 month ago said:
Thank you. I have been searching for a cornbread recipe that has honey. One day I met somebody that would not share their delicious cornbread recipe. They only told me there was honey in it. What did he care if I made his ....recipe. Maybe this is it. I'll try it this weekend. Thanks again.

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