Friday, December 7, 2012

Bacon Cornbread

I served this with fried eggs and homemade applesauce for dinner.  It was yummy, but not as amazing as I anticipated.  It was lacking a little something, but I still haven't figured out what it is.

adapted from this recipe

6-8 slices of bacon, diced and fried until crispy
2 1/2 cups all-purpose flour
2 tsp baking powder
1 Tbsp sugar
1 tsp salt
4 eggs
1/2 cup butter, melted
1 cup milk
1 15oz. can whole corn kernels, drained
1/2 can cream-style corn
1 cup cheddar cheese, grated

Preheat oven to 350 and grease two standard loaf pans.  The original recipe only says to make one loaf, but there was a lot of batter so I went with my gut and made two.  It worked.

Fry bacon bits until crispy.  Drain grease and set aside.

Sift all the dry ingredients into a large mixing bowl.  In another bowl, beat together eggs, butter and milk.  Pour into the dry ingredients.  Mix well.  Fold in the corn and bacon.  Pour batter into prepared pans, splitting evenly.  Sprinkle grated cheese over loaves.

Bake 40-50 minutes, or until a toothpick inserted in the middle comes out clean.  If the top is browning too much, cover loosely with foil.

Remove from oven, allow to cool for at least 5 minutes before removing from pan.  Serve warm or room temperature.

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