Does Patti Labelle have a Recipe for Cornbread?
Beyond-Good Bacon and Buttermilk Cornbread Makes 12 to 16 servings. Ingredients: Start preparing this one day ahead. 2 cups buttermilk 1 1/4 cups coarse cornmeal 8 ounces bacon (about 10 slices), cut into 1/2-inch pieces 1 cups all purpose flour 1 1/2 tablespoons baking powder 1 teaspoon salt 1/4 teaspoon baking soda 1/2 cup (packed) golden brown sugar 3 large eggs 2 tablespoons honey 2 tablespoons (1/4 stick) butter, melted 2 1/2 cups sweet corn (kernels) Prep: Stir buttermilk and cornmeal in medium bowl to blend. Cover and let stand at room temperature overnight. Preheat oven to 350°F. Cook bacon in heavy large skillet until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Spoon 2 tablespoons bacon drippings into 13x9x2-inch metal baking pan. Tilt pan to coat bottom and sides of pan with bacon drippings. Place baking pan in oven until bacon drippings are hot, about 6 minutes. Meanwhile, sift flour, baking powder, salt and baking soda into large bowl. Stir in brown
