Growing up, I did NOT like to eat cornbread. It was too dry. Too bland. Too gritty.
My poor mother.
She was trying her best.
As a young teen, a group of us youth recreated a short pioneer "trek" across the base of the hills, dressed in traditional pioneer garb and even crossed a river while pushing a hand cart. After what seemed like an hour or two of pushing and pulling, we took a break for lunch.
Unwrapping my napkin covered lunch, my eyes beheld a small piece of cornbread.
I couldn't bring myself to eat it and gave it away.
I would have made a terrible, horrible, no-good, pioneer girl.
I would have starved and never made it to Salt Lake City.
Now, as an adult mom of two boys, I decided to try corn bread again.
Guess what?
I love it! Why?
It's not dry. It is not gritty. Bland? No way.
The secret? Soaking the cornmeal makes it soft and tender.
Another tip ~ try it with bacon. Bacon makes everything better. Cooked bacon is thrown into the batter and...
get ready for this.
The muffin tins are greased with just a touch of bacon fat, giving each muffin a crispy, bacon-y coating that is relished in each and every bite.
Wanna try it?
I know you do.
Grab the recipe and enjoy!
Bacon Corn Bread Muffins
(4x6 recipe download) (full page printable recipe) 
