2 tablespoons bacon grease or vegetable oil
1 cup white cornmeal
2 cups buttermilk
1¾ cups white flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon cream of tartar
1 teaspoon salt
1/3 cup white sugar
1/3 cup brown sugar
3 large eggs
2 tablespoons honey
½ stick butter, melted
2 cups fresh or frozen corn kernels (not canned corn)
½ pound cooked bacon, chopped (optional)
Using a 10-inch Dutch oven, arrange 8 coals to go underneath bottom edge while cooking. Prepare 12 coals to place on top.
Grease Dutch oven with bacon grease or oil. Mix all other ingredients together and pour into warm, greased Dutch oven. For extra-fluffy cornbread, soak cornmeal in buttermilk the night before. Bake 40–50 minutes (or until inserted toothpick emerges clean).
At home: Place Dutch oven in 350° F oven without lid.