Buttermilk Cornbread With Bacon, Chili And Lime Butter

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Spoon Fork Bacon


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1 tablespoon unsalted butter

2/3 cup fresh corn kernels (off of about 2 cobs)

2 cups yellow cornmeal

2 cups all purpose flour

1 1/2 tablespoons baking powder

1/2 teaspoon salt

2 eggs

1 1/2 cups (3 sticks) unsalted butter, melted and divided

4 cups buttermilk

1/4 cup honey, warmed (plus extra for drizzling)

salt and pepper to taste

1/2 lb bacon, cooked and crumbled

2 tablespoon shallots, minced

1/2 cup, (1 stick) cold salted butter, cut into cubes

1 tablespoon chile powder

1 teaspoon cayenne pepper

1/4 teaspoon salt

1/4 teaspoon cracked black pepper

zest of 3 limes

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