Southern-Style Jalapeno, Crystallized Aged Cheddar, Bacon Cornbread with Cilantro, Buttermilk, + Scallions, Fried in Bacon Fat Filled Skillet

Southern-Style Jalapeno, Crystallized Aged Cheddar, Bacon Cornbread with Cilantro, Buttermilk, + Scallions, Fried in Bacon Fat Filled Skillet

While at my in-laws home for the holidays in Birmingham, Alabama, we had the opportunity to go hang out with some good friends at night. After one night we arrived, our friend has made some cornbread, and then all of a sudden, we were on a cornbread-talking-kick for about a day straight because I told him of my favorite cornbread recipe. This isn't just any ordinary cornbread you make out of the box, this is a recipe I had adapted from the most famous cook in our family, Mama Jones. Mama Jones always instead on using stone-ground cornmeal (for better texture), a little bit of mayo (for extra added moisture), and frying it in a bacon fat filled cast iron skillet (for even more flavor). Now it might sound crazy to add mayo to a cornbread because as far as I know, no one else does it (well, besides when she did of course). But if you really break it down, it's mainly just eggs and oil whipped together. And in the deep South, we even add mayo to our red velvet cakes and any kind of chocolate cakes. So just take my word for it; it works fabulously. The process may seem tedious, but it is well worth the work, as long as you are organized. Start with three separate mixing bowls... one large and two small. In the large bowl, whisk together all of the dry ingredients until it is a complete cohesive mixture. In one of the other small bowls, whisk together the wet ingredients until it is smooth and well incorporated. Lastly, prep the mix-in bowl by tossing the shredded cheddar, sliced scallion, crispy bacon bits, diced jalapeno, and minced cilantro in a little bit of AP flour. This will help the mix-ins to remain evenly dispersed throughout the cornbread, instead of sinking to the bottom. And now the best part happens... the bacon cooking part, #butofcourse. Fry an entire pound of bacon until super crispy in a large, deep cast-iron skillet. After the bacon has fried, strain the fat through a fine mesh sieve to remove it burnt, black bits from the bottom of the pan (make sure to rub down skillet with a paper towel to make sure there is no residue remaining. After that process, pour the bacon fat back into the skillet and return it to medium-high heat. Allow it to almost reach it's smoking point before pour in the cornbread batter, making sure to even spread and smooth out the batter, so that it fills up the whole pan. Cook for a few minutes until the edges begin to bubble and cook slightly. Afterwards, take that bacon fat-soaked-fried cornbread skillet and place it onto a baking sheet and cook it until you can insert a toothpick into the center and it comes out clean. After pulling it out of the oven, let it chill for 5-10 minutes before inverting it onto a cutting board and slicing it into pieces. I suggest your serve your cornbread with a softened high-quality butter or even a compound butter made with fresh cilantro or candied bacon or pepper jelly. This cornbread is the bomb... it is super moist, yet still has the desirable crumbly cornbread texture, while also having a spicy kick, a toasty cheese taste, and the smokey bacon flavor. Make sure to eat this cornbread while it is still hot and the butter is stilling melting on your slice of cornbread, yummmmmmm!! Enjoy :)

 

For the Cornbread:

1lb Thick-Cut Applewood Smoked Bacon

3 ½C AP Flour

1C Yellow Cornmeal (preferably coarse ground, we like Anson Mills)

2T Baking Powder

¼C Sugar

Fresh Cracked Black Pepper + Fleur de Sel, To Taste

2 Spoonfuls of Mayonnaise (for added extra moisture)

1-2T Honey

2C Buttermilk, Freshly Shaken

4 Medium Eggs, Lightly Beaten

2 Sticks of Unsalted Butter, Melted & Cooled (you can brown it to if you like, but we didn’t)

1 Lime, Zested

8oz Crystallized Aged White Cheddar, Shredded (but any high-quality aged cheddar will do)

½C Sliced Scallions

2-3 Jalapenos, Minced (depending on your heat preference)

2-4T Fresh Cilantro, Minced (depending on your preference)

High-Quality Butter or Compound Butter, For Serving

Directions:

1. Preheat the oven to 350 degrees and get out your cast iron skillet.

2. For the Bacon: Heat a cast iron skillet over medium-high heat and fry the bacon slices until they are all quite crispy. You do not want them to be chewy because when they are baked into the cornbread, they bacon bits tend to get soggy and you want crispy nuggets of gold. After you have fried all of the bacon, strain the fat through a fine mesh sieve into a bowl. Wipe out the skillet, in order to remove any black, burnt bits from the bottom of the pan (because that won’t taste to good at the end). Pour the strained bacon fat back into the rubbed-down skillet and let it sit there while you make the cornbread.

3. Beginning the Cornbread: In a large mixing bowl, sift or whisk together the flour, cornmeal, baking powder, sugar, fresh cracked pepper, and fleur de sel until a cohesive mixture is formed. In another small bowl, plop in the two spoonfuls of mayo and whisk until smooth. Slowly whisk in the honey, buttermilk, beaten eggs, the melted (and cooled) butter, and the zest of one lime. We don’t want no scrambled eggs in our cornbread, y’all (so be careful with hot butter).

4. Prepping the Mix-Ins: Grate the crystallized, aged cheddar into large shreds. Add it into another small mixing bowl. Slice the scallions and add them to the cheddar bowl. Dice the fresh jalapenos and add them to the same bowl as well. Finely chop of the super crispy bacon until they resemble (slightly-larger) bacon bits and toss them into the bowl. Lastly, mince up as much fresh cilantro as you like and lastly add that to the mix-in component bowl. Add in a couple tablespoons of AP Flour into the mix-in bowl and toss all of the ingredients around, so that they are all lightly coated in the flour. This will help the mix-ins to remain evenly dispersed throughout the cornbread, instead of sinking to the bottom.

5. Finishing the Cornbread: Using the large mixing bowl of dry ingredients as the starting point, pour in the small mixing bowl of the wet ingredients. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't please DO NOT over-mix or it could become quite dry + crumbly. Lastly, add in the flour-tossed mix-ins by gently folding them into the batter, just until everything is combined and mixed throughout. Set this aside and get that bacon fat skillet ready.

6. For the Bacon Fat Fried Cornbread: Reheat the bacon fat in the cast iron skillet to medium-high heat until it is almost to its smoking point. Once it has reached that point, slowly pour or spoon in the loaded cornbread batter into the hot bacon fat. It should begin to sizzle and pop… this a good thing and what develops the most delicious crisp crust. Just make a concerted effort to spread out the cornbread, so that the whole pan is filled. Fry the bread just until the edges begin to bubble and cook, about 3-5 minutes, depending the size of your skillet. Place the hot skillet onto a baking sheet (this will help keep any drippings of bacon fat that might spill over while cooking) and place the whole thing into the preheated oven. Cooke the cornbread for 45 minutes to an hour, making sure to check the cornbread at the 30 + 40 minute mark with a toothpick for doneness (so it doesn’t get overcooked).

7. Serving the Cornbread: Once the cornbread it cooked thoroughly through, remove it from the oven and use a knife to run along the edges of the skillet to loosen up any stuck sides. Let it cool for 5-10 minutes in the pan, just so it can chill a bit. After settling, invert the cornbread out of the skillet and onto a cutting board. Cut the bread into cake-style slices (we hade about 12 generous slices of cornbread at the end). Serve the cornbread with softened, high-quality butter (or even a cilantro compound butter or candied bacon butter, um yum) for even more flavor! Enjoy while it’s still hot and the butter begins to melt on each slice! 

Thanksgiving Cornbread Stuffing Bread Pudding with Sausage, Apples, + Caramelized Leeks

Thanksgiving Cornbread Stuffing Bread Pudding with Sausage, Apples, + Buttered Leeks

Do y'all absolutely hate me?? I'm guessing that's the case... and I sincerely apologize. Blah blah blah, I know. I've been missing from the count and I'm trying to get back into the swing of things. That means blogging... regularly. So you probably have sooooo many questions--mainly why have I been MIA. Well, with the launch of my Etsy store, Haute + Heirloom, I have been slam-damn-packed. LIKE SERIOUSLY Y'ALL. If you haven't gotten the chance to check the store out, then please head over. I'm excited to announce that it has taken off and been uber-popular :) Yay, go me!! But today, I'm back... with a way-overdue recipe from Thanksgiving. I know, it's shameful, though it's far too delish not to share. This would be the perfect substitute for stuffing at your Christmas dinner table, so it's totally relevant. To get started, it's a play off of the popular holiday dish, but slightly different, because it is transformed into a savory bread pudding. Savory bread pudding is relatively new to the scene, mainly due to the fact that we all associate bread pudding as a sweet recipe. But y'all, don't fear it--embrace it!! It's my jam. Really. And to only make the situation better, the stuffing/bread pudding is loaded with cornbread, buttered leeks, sausage, caramelized apples, wine, fresh herbs, and a creamy custard. All of the components are soaked and baked until the middle is soft and smooth, but crusty and cooked throughout. I love the texture so much here. Sometimes stuffing/dressing can be far too dry or far too wet, this is substantial yet pillowy. You know what though, it's even better the next day!! Yes, it's very true... I love to slice up some of it, toss it in a french toast batter, and then fry it until golden brown & crispy. A french toasted-bread pudding-stuffing cake... OMG, melt in yo mouth. So, c'mon y'all, you gotta try this stuff, especially because I'm posting a recipe for the most killer Thanksgiving Club sandwich tomorrow. Don't wet your pants in excitement!! Enjoy :)

sliced up + ready to be french toasted :)

crispy fried sage

Oh just the most ridiculous Thanksgiving Club Sandwich

see dem layers??

You're gonna wanna piece of dat.

For the Thanksgiving Cornbread Straffing:

4C Stale Cornbread, Cut into 1-inch Cubes

4C Stale French Bread, Cut into 1-inch Cubes

2C Stale Crusty & Chewy Italian Loaf, Cut into 1-inch Cubes

1C Leeks, Cut into ½-inch Thick Slices (white & light green parts only)

2T Unsalted Butter

1T Olive Oil

1lb Ground Sausage (regular, spicy, or sage flavored sausage can be used)

2 Chicken & Apple Sausage Links, Cut into Small Cubes

1 Stick of Unsalted Butter

1 Large Vidalia Onion, Chopped

2 Ribs of Celery, Chopped

2 Granny Smith Apples, Diced (you can leave the skin on or peel it off)

2T Maple Syrup

5 Cloves of Garlic, Minced

1C White Wine

2T Fresh Sage, Minced

2t Fresh Rosemary & Fresh Thyme, Minced

1T Fresh Parsley, Minced

¼t Turmeric, White Pepper, & Paprika

5 Large Eggs

2C Chicken Stock (depending on how moist you liked your stuffing, you could add 1C more)

1 ½C Heavy Cream

1C Whole Milk 

Kosher Salt & Fresh Cracked Pepper, To Taste

Directions:

1. Preheat the oven to 400 degrees and spray a baking dish with Pam. Set it aside.

2. In a large mixing bowl, toss together the cubed cornbread, French bread, and Italian bread.

3. For the Caramelized Leeks: Place a medium sauté pan over medium-high heat. Add the leeks into the pan and season with salt and pepper. Sauté until the leeks begin to soften, about 5 minutes, and then reduce the heat to medium-low. Stir in the 2T butter. Cover and cook, stirring occasionally, until leeks are very soft, about 20 minutes. Remove the caramelized leeks into the bowl of cubed bread.

4. In a deep sauté pan, heat the olive oil over medium heat. Add in the ground sausage, making sure to break it up into small pieces and brown it well until completely cooked through. Remove the crumbled sausage by straining it from the fat in the pan, onto a paper towel to cool (making sure to leave the rendered fat behind to sauté the vegetables). Melt the stick of butter in the same pan and add in the chopped onions, celery, and apples, seasoning with a sprinkle of salt and pepper, and cook for about 5 minutes or until translucent or caramelized. Drizzle the maple syrup over the sautéed vegetables and toss in the minced garlic. Continue to cook, over medium heat, until the garlic softens slightly and becomes fragrant. Carefully pour in the wine, add the herbs and seasonings, and cook to reduce the liquid by half, about 5 minutes. Season with salt and pepper if needed. Pour this mixture into a bowl, along with the cooked sausage and bread.

5. Meanwhile, in another bowl, whisk together the eggs with the stock, heavy cream, and milk. Place the tossed, cubed bread into the prepared baking dish, making sure it’s an even layer and that each bread is mixed throughout. Distribute the vegetable-sausage mixture over the bread cubes, tossing well. Pour the liquid mixture over the bread (tossing a little to mix it well). Sprinkle the top with a little salt and pepper, if needed. Let the bread pudding soak for at least 3 hours, but can be soaked overnight and baked the next day.

6. Cover the baking dish with tin foil and bake for 15-20 minutes, and then remove the foil, and bake for another 20-30 minutes or until the dressing is cooked through and the top is crispy. Keep warm until ready to serve.

Date Night : Candied Bacon Steaks with Triple Corn Hoecakes, Coca Cola Glaze, “BTFO” BBQ Sauce Drizzle, Southern Braised Collard Greens, & Pickled Shallots

Candied Bacon Steaks with Double Corn Hoecakes, Coca Cola Glaze, “BTFO”
BBQ Sauce Drizzle, Southern Braised Collard Greens, & Pickled Shallots

Finally, a date night post. It seems like it has been months since our last dinner post. Between the wedding planning, bachelor-bachelorette party planning, my Mountain Man's new job, a few health scares, and revamping my food blog... I have been QUITE the busy bird. But if that doesn't sound crazy enough, I decided to throw another big commitment onto my plate, and I'm finally ready to share another exciting announcement :) Drum roll please....... Piece, Love, & Cooking/Haute + Heirloom is now an up and running Etsy store. You can find my store here. I know many of y'all will have questions... like what will you be selling, how will you send it, will you do custom orders? As of right now, I have posted products like freshly baked cookies, recipe DIY kits, cake mixes, pickles, candied jalapenos, jams, jellies, marmalades, caramels, sauces, bars and brownies, brittle, doughnuts and cronuts, pies, marshmallows, gourmet caramel apples, simple syrups, and so-so-so-so-so much more!! Of course most of your favorites will be on there, but here will be some new additions as well :) I hope that all of my loyal followers will wander on over to my Etsy store and buy some things. But no worries, no commitment necessary. I personally wanted to take on this adventure myself, so that I could get my name and recipes out there for everyone to enjoy. Maybe one day, after much hard work and raising funds, my dream cafe will come true! The store isn't completely stocked quite yet, but we're at about 35 different products... and GROWING. Okay, enough about that and onto our delightful date night...

a gourmet southern date night

I have already posted the recipes for my Bacon Fat Fried-Triple Corn Hoecakes and my Most Flavorful Braised Southern Collard Greens, which is what were both served alongside our main dish component. I mean, what goes better with cornbread and collards... PORK, butofcourse. You've got to schmancy it up a little though, so I bought some cured pork bellies and braised them in sorghum molasses, coca cola, and spices. After slow-cooking the squares of belly, I removed them from the oven and used a sharp knife to form a crosshatch look to it. I felt like this would be most beneficial because it would allow more fat to render during the second cooking process, it would also trap in the homemade coca cola glaze to make it extra sticky, and it helped the belly to crisp up more on top. Once the braising + glazing, you literally have a glorified "bacon steak". Yep, bacon steaks are real over here at PLC, so if that doesn't convince you enough to make it, then you're, well, un-American. C'MON Y'ALL, IT'S BACON STEAKS, HERE. The homemade coca cola glaze pairs perfectly with the pork belly and gives it that finger-licking-good essence. OhMahGah, it's a Candied Bacon Steak...  yeah it should be blowin' your mind, don't fear the overwhelming emotions that are hitting you like a mack truck right now. Woo-sah, in blue-out red, keep calm. Although I already had so many components in one dish, it was seriously lacking in much needed acidity and brightness of flavor. This was provided by the Signature "BTFO" BBQ Sauce (yes, that means back the f*ck off) and the pink pickled shallots. You might be wondering why the sauce is so violent. Well, the explanation is quite simple to explain... the South Carolina mustard based condiment has three different uses of garlic. You have fresh minced garlic, roasted garlic paste, and garlic powder. So after eating, I'm pretty sure your friends, family, or significant other will say "BTFO" because you're breath will be stanky. But hey, as long as they are eating it with you, then it don't matter. When you are ready to plate, I made a solid swipe of the "BTFO" BBQ Sauce, topped it with a glazed pork belly steak, and drizzled it with more coca cola glaze. Off to the side, stack a few of the buttered hoecakes and top them with some collard greens + pink pickled shallots. In a optimistic look into the future, this exactly the type of cuisine I will be focusing on... modern. southern. comfort. If you're a gal or guy that obsesses about pork and bacon as much as we do, then candied bacon steaks are a "must" to make!! Enjoy and please make sure to check out the new Haute + Heirloom store on Etsy :) Love y'all, XOXO Juliana.

look at the collard green "green-ness" + the pickled shallot "pink-ness", it's so beautiful 

perfectly fried hoecakes + a shot of the sauce drizzles 

CANDIED BACON STEAKS. enuff said.  

Homemade "BTFO" South Carolina Mustard Based BBQ Sauce

For the Candied Bacon Steaks:

2lbs House Cured Pork Belly, Cut into Large Squares

½C Sorghum Molasses

1C Coca Cola or Cheerwine Soda

1t Paprika, Chili Powder, & Cayenne (these can be reduced for a less spicy version)

Fleur de Sel + Fresh Cracked Pepper, To Taste

For the Coca Cola Glaze:

1C Coca Cola or Cheerwine (whatever soda you used to braise the pork belly)

2 Limes, Zested & Juiced

1 ½C Light Brown Sugar, Firmly Packed

Salt & Pepper, To Taste

For the Signature “BTFO” BBQ Sauce:

1T Canola Oil

¼C Minced Shallots + ¼C Minced Garlic

¾C Classic Yellow Mustard + ¼C Stone Ground Mustard

¾C Sorghum Molasses (maple syrup may be substituted if needed)

¼C Brown Sugar

1T Worcestershire Sauce + 1T Sweet Potato-Habanero Hot Sauce (I use Cochon’s)

½t Onion Powder, Garlic Powder, & Chili Powder

1T Freshly Cracked Pepper

1T Red Pepper Flakes

¾C Cold Apple Cider Vinegar

1-2T Roasted Garlic Paste (can be homemade or store-bought)

For the Self Rising Corn Flour:

1C Corn Flour (I used Bob’s Red Mill Corn Flour)

1 ½t Baking Powder

¼t Salt

For the Double Corn Hoecakes:

1C Self Rising Corn Flour (the entire batch you just made in the previous step)

1C Southern Ground Cornmeal

¼C Corn Powder (this can be made by processing freeze dried corn kernels into powder)

2T Buttermilk Powder

2t Baking Powder (possibly just 1T of this instead)

½t Salt + ¼t White Pepper

1T Sugar, Optional

2 Beaten Eggs

¾C Well-Shaken Buttermilk

¼C + 2T Potlikker Stock (chicken stock or water may be substituted here as well)

¼C Canola Oil/Melted Bacon Fat/Melted Butter (plus extra for frying)

Directions:

1. For the Candied Bacon Steaks: Preheat the oven to 200 degrees. Cut in the pieces of cured pork belly into large squares or extremely thick slices. This will help the pork belly remain in tact during the braising process. Line a baking dish with tin foil, spray with Pam, and arrange the pieces of pork in the pan. In a mixing bowl, whisk together the sorghum molasses, Coca Cola, and assorted spices until completely incorporated. Pour the liquid evenly over the pork belly, so that the meat is only halfway submerged. Sprinkle the dry tops of the meat with fleur de sel and fresh cracked pepper. Cover the entire pan with tin foil, so that all of the moisture will be sealed in, which will create super tender pork belly. Bake for 4 hours, making sure to flip over the bacon slices at the halfway mark of the cooking time (two hours each side). Once it has cooked, remove the pork belly from the pan and put on a plate or in a container to chill in the refrigerate overnight.

2. For the Coca Cola Glaze: In a small saucepan, bring the soda, lime zest and juice, brown sugar, and a pinch of salt & pepper to a boil over high heat. Decrease the heat to medium-low and simmer until it is syrupy, about 30-45 minutes. If serving right away, keep warm until you are ready to plate. But this glaze can also be made the night before and refrigerated until you need it.

3. For the “BTFO” BBQ Sauce: In a medium pot, warm the canola oil over medium-low heat until hot. Add in the minced garlic and shallots and cook until soft and transparent. In a mixing bowl, whisk together the yellow mustard, grainy mustard, sorghum molasses, and Worcestershire sauce. Sift the dry mustard, garlic powder, and chili powder over the mustard mixture (this will help avoid lumping). Pour it into the pot containing the sautéed aromatics. Next, whisk in the fresh cracked pepper, red pepper flakes, and water/apple cider vinegar. Simmer the BBQ sauce on low heat for 30-45 minutes, stirring often throughout cooking time. Once the timer has expired, mix in the roasted garlic paste, and then season to taste, adding any needed seasonings, water, or vinegar to reach the desired taste to your liking. Cool the sauce before refrigerating or keep warm if ready to serve.

4. For the Self-Rising Corn Flour: In a small mixing bowl, sift together the corn flour, baking powder, and salt until you have a thoroughly combined mixture. Pour it into a container or plastic bag for storing.

5. For the Double Corn Hoe Cakes: In a large mixing bowl, whisk together the prepared Self-Rising Corn Flour, cornmeal, corn powder, buttermilk powder, baking powder, salt, white pepper, and sugar until the components are distributed evenly throughout. In another bowl, whisk together the two beaten eggs, buttermilk, potlikker stock, and ¼C melted fat. Create a well in the center of the dry ingredients and pour the wet ingredients into the center. Using a fork, gently whisk together the mixtures until a hoecake batter is formed. Heat a large cast iron skillet over medium-high heat and add some fat to the pan for cooking (I personally like to use equal parts of canola oil and bacon fat/melted butter/duck fat because the canola oil helps to raise the burning temperature to the other delicate fat). Once the fat is hot enough, scoop or drop ¼C of batter into the hot skillet to form small silver dollar cakes. Fry them until they are golden brown and perfectly crispy, about 1-2 minutes on each side. Remove the hoe cakes to a paper towel lined plate and briefly drain them of excess oil.

6. Crisping the Pork Belly: Heat a cast-iron skillet over medium-high heat with just about 1T of canola oil to lube the pan. Score the top of your braised pork belly squares with diagonal lines to create hatch marks. Season with a little salt and fresh cracked pepper, and then place the square (marked side down) onto the scorching hot pan. Sear for roughly 3-5 minutes until it has developed a deep brown color and the fat has begun to render. Next, reduce the heat to medium-low and let the pork belly cook at a slower pace, making sure to fry all sides of the square. The overall cooking process should take about 15-20 minutes. Remove the pork belly to a cooling rack that is fitted on top of a baking sheet pan, and then lightly dab with paper towels to remove excess fat. Heavily brush the Coca Cola Glaze all over the crisped pork belly and broil in the oven for 5 minutes per side, making sure to brush once or twice more with the remaining glaze until a candied bacon steak has been formed.

7. Assembling the Dish: On a serving plate, either drizzle a circle or brush a streak of the “BTFO” BBQ Sauce around the circumference or through the center of the plate (this will create a rim or middle division, creating a place to plate your dish). On one half of your sauce base, place a small stack of buttered silver dollar hoecakes, while on the other half, lay down a glazed square of braised pork belly. Ladle one last spoonful of Coca Cola glaze over the candied bacon steak. Next, create a small mound of cooked Southern collard greens in between the two main components. Garnish with crispy bacon lardons, fried garlic chips, & minced chives.

Sweet Cornbread Cake with Blueberries & Candied Bacon Compound Butter

Sweet Cornbread Cake with Blueberries & Candied Bacon Compound Butter

Have y'all ever tried the combination of blueberries + bacon together? Well I have, and I ain't never missing out on it ever again. I adored it. So much so, that I wanted to create a cake that highlighted this delightful pairing. And I know that many Southerners that are about to read this might shun me forever, but I'm willing to take the backlash. My name is Juliana... and I like my cornbread, sweet. Very very sweet. My momma should whoop me for saying something like that, but it's true and I take full responsibility for it. So, when I make my cornbread, I almost always turn it into a cornbread cake. My recipe is pretty simple, I make my favorite classic yellow cake mix as well as a buttermilk cornbread mix, gently fold together the two, and bake it up. This time, I added fresh blueberries, which is always a welcomed addition in my house. Not only did they liven up the flavor, but brought such a pop of color to the bright yellow batter. But what's the best part of this recipe, you ask? The Candied Bacon Compound Butter that gets slathered on top. Yes, I made a Candied Bacon Butter... my obsession has gone too far now, folks. You've got to trust me though, this butter is heavenly. And the uses for it are endless!! Think about smearing it on pancakes or waffles, a simple piece of toast, a buttery biscuit... or hey, you could substitute it into your next chocolate chip cookie recipe. I sure ain't stopin' ya! Bacon + Blueberries belong together, and my friends, cornbread is the perfect vessel to bring the magic all together. We served it as a side because we're naughty, but please, by all means, enjoy it for dessert as well!! Enjoy :)

CANDIED BACON BUTTER, y'all

Give yourself a big ole' slab of that butta.

For the Candied Bacon Compound Butter:

2 Sticks of Unsalted Butter, Softened

¼C Dark Brown Sugar

1t Cinnamon

½t Salt

8-10 Slices of Candied Bacon, Finely Chopped

For the Yellow Cake:

2C + 1T Cake Flour

1t Baking Powder

¾t Baking Soda

½t Salt

1 Stick of Unsalted Butter, Softened

1C Sugar

1t Vanilla

2 Large Eggs, Room Temperature

1C Well Shaken Buttermilk

For the Cornbread:

1 Stick of Unsalted Butter, Melted

2/3C Sugar

2 Eggs

1C Buttermilk

½t Baking Soda

1C Yellow Cornmeal

1C AP Flour

½t Salt

For the Sweet Cornbread Cake:

¼C Vegetable Oil

¼C Sour Cream 

Prepared Yellow Cake Recipe

Prepared Cornbread Recipe

2-4C Fresh Blueberries (depending on how much you want)

Directions:

1. For the Candied Bacon Compound Butter: Place all of the ingredients into the bowl of a standing mixer. Beat on medium-high speed until whipped and all of the ingredients are thoroughly combined. Scoop out the butter and place into a dish or roll into a log with some plastic wrap. Refrigerate until it has become firm again.

2. Preheat the oven to 350 degrees and spray a 13x9inch-baking pan. Set it aside.

3. For the Yellow Cake Batter: In a mixing bowl, sift together the cake flour, baking powder, baking soda, and salt. In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and sugar together until light & fluffy, about 2 minutes. Add in one egg at a time, making sure each one is completely incorporated before adding the next. Mix in the vanilla. Beat in the sifted flour mixture and buttermilk in alternating additions until every ingredients has been added and the cake is completely incorporated and smooth. Set it aside while you make the cornbread mixture.

4. For the Cornbread Batter: In a large mixing bowl, stir together the melted butter and sugar, and then quickly add in the eggs and beat until well blended. Add in the buttermilk. In a separate bowl, whisk together the flour, cornmeal, baking soda, and salt. Add this flour mixture to the wet mixture until completely incorporated.

5. Once both batters have been made, gently mix or fold them together to form one cake batter, and then fold in the fresh blueberries. Pour this batter into the prepared pan and bake for 45 minutes to an hour, depending on your oven.

6. Cut the cake into squares and serve with a square of Candied Bacon Compound Butter. Enjoy while it is still warm.