Author: River Road Junior League Cookbook, Mrs. Anthony P. Acosta
This is a variation of the cornbread recipe above, but is actually the one Christy uses because she says it's even more authentic. The ratios of corn meal and flour are a bit different and it makes for a "crumblier" result. Both recipes are not the sweet kind we're used to from the boxed mixes!
Ingredients
1½ cups corn meal
¼ cup flour
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
1 egg
1 cup crumbled crisp bacon cooked in a cast iron pan (this is a lot of bacon... feel free to use a bit less but don't rinse out the pan it's cooked in)
Instructions
Preheat oven to 450 degrees.
Sift together dry ingredients.
Add buttermilk and egg, stirring until well-mixed.
Season bacon crumbles with salt (optional!) and fold in last.
Pour batter into the same cast iron pan you cooked the bacon in, making sure it's very hot and well-coated with the bacon grease. You can also use a muffin pan(12 muffins).
Bake for about 25 minutes, until toothpick inserted in the middle comes out clean.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2018/12/30/southern-comfort-for-the-new-year/