Easy Cornbread on a Rainy Day

You come home on a rainy day and go to get some soup..and then you think “hmmm…wouldn’t cornbread go great with this!!!  So, if you have Marie Callender “all you do is add water” cornbread, your day is made!!! Doctor it up with some Monterey Jack cheese and green chilies and you got yourself a meal!!!!

And all you do is add water….how easy is that?????

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Better with “Chedda” Cheese/Bacon & Chive

INGREDIENTS:

• 6 thick cut bacon strips
• 3 3/4 cups flour
• 1 1/2 TBS baking powder
• 1 1/2 tsp baking soda
• 1 1/2 tsp salt
• 1/2 c (1 stick) chilled unsalted butter (salted is ok too) cut into 1/2 in cubes, plus melted butter for brushing (oops, I forgot to do that!)
• 1 2/1 cups (packed) grated cheddar cheese (12 oz pkg is perfect)
• 1/3 cup chopped fresh chives
• 1 3/4 cups chilled buttermilk
• HONEY!!….great with the biscuits!

DIRECTIONS:

1. Preheat oven to 425 degrees and line baking sheet with parchment paper
2. cook bacon until crisp & brown then drain on paper towel ^ “chop” coarsely
3. Combine flour, baking powder, baking soda and salt in food processor and give it a few “pulses” . Now add butter cubes and turn it on for about 30 secs and it will form a “coarse” meal.  Put this into a large bowl.
4. To the bowl add the grated cheddar, chives & bacon and toss it around with a spatula and then slowly add the buttermilk, stirring to moisten the batter.
5. Flour your hands (another reason why I wear gloves) and grab about 1/2 cup of batter and put it on the lined baking sheet about 2 inches apart
6. Bake in oven until golden brown (about 18-20 mins).  Check with tester inserted into center and it comes out clean!!
7. Brush biscuits lightly with melted butter.  Let cool for about 10 minutes and serve with butter or honey!