Do you remember some of your early culinary adventures as a kid? Where you would find something out and then it would forever stick with you and you wondered why you hadn’t thought of doing it before? For me, those kinds of discoveries were any kind of chip in any kind of sandwich, cereal in ice cream, French fries in chocolate milk shakes, and vegetable cream cheese on a blueberry bagel (still eat this ALL THE TIME). As an older child I discovered putting fritos in the bottom of your bowl of chili. Whoa. I still think about it every time I want to make chili. If you don’t have fritos, my second thought is always layering corn bread at the bottom of the bowl. It becomes what I would later term as the “grape-nuts effect” (basically it soaks up all the good stuff and at the end you’re eating a soggy delicious mess). I would describe the pay off to be similar to lucky charms milk. Always having been a huge fan of corn bread, I am excited about this recipe for Buttermilk Cornbread and Bacon Lime Chili Butter. So the deal with this Buttermilk Cornbread is that it isn’t too sweet, so you can totally use honey on top if you like that kind of thing. There are corn chunks in it so you still have some nice texture. The butter is on a whole other level. If you prefer to eat your cornbread alone (not at the bottom of your chili bowl), then you MUST make this butter. It’s like a smoky bacon dream spread. In fact, I would recommend doubling this recipe and eating it on toast in the morning. It really is that good.

I realize it’s been hot lately. So if you’re not in the mood for cornbread we still got your back. We recently shared our recipe for Salted Caramel and Candied Bacon Ice cream with Better Homes and Gardens. You can check out that post here. (We really are bacon obsessed huh? I don’t think it can get old for us.) We hope you all have a very nice Independence Day!

♥ Teri

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