Sweet Cornbreadwith Bacon and Scrambled Eggs

Preheat the oven to 375°F (375°F) and place a cast‑iron skillet inside to heat.

Coat the hot skillet with about 1 tbsp coconut oil, spreading it to cover the surface.

Melt the butter in the skillet over low heat until fully liquid.

Whisk the sugar into the melted butter until combined.

Add the two eggs and whisk until smooth.

Stir in the baking soda, then whisk in the buttermilk (or milk mixed with 1 tbsp vinegar).

Gradually add the flour, cornmeal, salt, and the remaining sugar, mixing until just combined.

Pour the batter into the hot skillet and bake for 20–25 minutes, checking for a golden crust.

When the cornbread is out of the oven, sprinkle a pinch of sugar over the top for extra sweetness.

Increase the oven temperature to 425°F (425°F). Line baking sheets with foil and arrange the bacon packs on them.

Bake the bacon for about 38 minutes, flipping once halfway through, until crisp.

While the bacon cooks, melt a little butter in a pan over medium heat, add the ten eggs, season with salt and pepper to taste, and scramble until fluffy.

Serve the warm sweet cornbread alongside the crispy bacon and fluffy scrambled eggs.