cheddar bacon cornbread
(2 ratings)
Delicious! I added 2 crushed Habanero peppers to this cornbread, and boy was it ever good! You can leave out the heat of course. Mine was a little darker than usual...some in my house like the cheese nice and crispy on top. Yum! Enjoy! My photos
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(2 ratings)
yield
4 serving(s)
prep time
10 Min
cook time
25 Min
method
Bake
Ingredients For cheddar bacon cornbread
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1 lgegg
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1/4 coil
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1 1/2 cbuttermilk
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2dried habanero peppers, crushed - heat is optional
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2 cself-rising enriched white corn meal mix
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1/2 lbbacon, cooked and crumbled
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1/2 - 3/4 cshredded, cheddar cheese
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1/4 coil for skillet
How To Make cheddar bacon cornbread
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1Preheat oven to 450ºF. Coat 8-inch ovenproof skillet with about 1/4 cup oil, or enough keep from sticking. Heat skillet for a good 5 - 10 minutes. Oil should be good and hot, so when you add the batter it sizzles.
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2Beat egg in medium bowl. Stir in milk, oil and corn meal and spice if using until smooth. -
3Batter should be creamy and pourable. If too thick, add 1 or 2 tablespoons more milk. Pour into prepared skillet or pan. Sprinkle bacon and cheese evenly over batter. Using a fork, drag in a zig - zag motion throughout the batter, not going through to the bottom of the pan. As you don't want the cheese and bacon on the bottom.
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4Bake for 20 - 25 minutes or until desired brownness. Yummy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Cheddar Bacon Cornbread:
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