Sunday, November 8, 2009

Bacon Cornbread

If your only experience with corn bread has been at an imitation "Country Cooking" restaurant (ie Cracker Barrel, Bob Evans), you probably haven't had corn bread at its best. I would never choose to eat corn bread at a restaurant, because it is either too dry and flavorless, or too sweet and gooey. This however, is the perfect combination of moist, dense, and slightly sweet goodness. Even better, it has an extra layer of flavor with the bacon.

This is a good side item, a nice breakfast bread, or you can make a (very traditional) meal out of it if you cover them with butter and white beans. The fiber in the beans cancels out the bacon and butter right?? :)


1 3/4 cup all purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 tsp salt
1 cup milk
1/4 cup canola oil (or comparable vegetable oil)
1 egg, slightly beaten
2 tbsp bacon grease
1/4 cup chopped bacon

1. Preheat oven to 350, and grease baking pans (I used three small loaf pans. You can also use a round cake pan or muffin tins)

2. Mix together dry ingredients. Add in milk, oil, egg and bacon ingredients and mix just until incorporated.

3. Fill cooking tins 2/3 cup full and bake for 20-25 minutes, or until inserted toothpick comes out clean.

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