Corn Bread

Dear Wonderous Man/Woman who invented bacon. Let me thank you with the up most cured salty goodness in the bottom of my deep soul for that meat which you invented. It not only brings joy to us poor souls who love all the cured meats, but also rapture for the smoky fatty goodness that clogs our veins. In this we praise your name.

To be honest, I wasn’t too excited at first to make this recipe. After all, Corn Bread is really bread in name only. It’s considered a quick bread. That bread by which is chemically leavened so as to not have to wait for fermenting and yeast cultivating. However, I should not shun all that which is not made by yeast, because yea, this bread can stand on its own as a great American Bread.

It has a great combination of flavors, and textures. From the sweetness of the corn and honey, to the smoky and crunch flavor that the bacon helps to finish. This bread is moist enough to seemingly stand on its own for a meal, but yet was ok to mingle nicely at a church gathering we had, where our entrée brought was chili (what compliments chili better than corn bread?) Perhaps with our new canning endeavors, I’ll be able to use fresh/canned corn rather than the frozen stuff.

This bread was so beautiful when I just pulled it out of the oven, as I had to make a second batch for everyone who so craves this at work. I only wish that I could serve it warm as intended.