Monday, October 31, 2016

Bacon Cheddar Cornbread

This was a fun way to fancy up cornbread! It goes great with any soup or pot of beans. The bacon adds an extra smokiness to the cornbread which was different than I had imagined but overall if twas a good change from the traditional cornbread. This recipe was adapted from Five Heart Home.

1 cup yellow cornmeal
1 cup flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup melted butter (cooled)
2 tbsp butter 
1 cup buttermilk
1 egg
1 tbsp honey
4 slices bacon (cooked and crumbled)
1 cup shredded cheddar cheese

Heat oven to 400.  In a cast iron skillet place 2 tablespoons of butter then place in the oven.  In a large mixing bowl combine the yellow cornmeal, flour, baking powder and salt. Then stir in the melted butter, buttermilk, egg and honey.  Add in the bacon and cheddar cheese. Remove the skillet from the oven the pour the batter into the skillet and place back into the oven. Bake in the oven for 20 minutes or until it is golden brown. Remove and let cool for 5 minutes before serving.

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