Here is an amazing cornbread recipe. You can adapt it many ways. This time I used roasted Pablanos and chedder cheese. 1 cup corse corn meal (I use corn grits) soacked overnight in 2 cups buttermilk. Leave it overnight on the counter not in the fridge. 1 1/3 cup flour 1 1/2 tbs backing powder 1/4 tsp baking soda 1 tsp salt 1/4 cup sugar 1/4 cup firmly packed dark brown sugar 3 large eggs 2 tbs honey 2 tbs butter 2 tbs bacon fat 6 strips of crumbled crisp bacon 2 Roasted and peeled Pablano peppers diced 1 1/2 cups chedder cheese grated Several beers for the cook Roast two pablano peppers and then peel and dice. Grate 1 1/2 cups of chedder cheese. Mix the dry ingredents together in a large bowl, melt the butter and combine with the honey, wisk the the eggs and combine with the butter/ honey mixture, add to the dry mix with the corn grits and butter milk. Mix together well like pancake batter. Stir in the roasted pablonao peppers and the cheese. Heat a cast iron skillet or cake pan in the oven with the bacon fat untill hot at 350 degrees. Pour in batter, top with crumbled bacon and then bake for a 1/2 hour or until a knife comes out clean. Cool for a while and then dig in. The prep work ready to go. Man bacon greese is good! Ready for the oven The final product. Sorry for the lame picture. This stuff is to die for.