Cheddar Bacon Cornbread

Cassie *

By
@1lovetocook1x

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!

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Comments:

Serves:

4

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 large
egg
1/4 c
oil
1 1/2 c
buttermilk
2
dried habanero peppers, crushed - heat is optional
2 c
self-rising enriched white corn meal mix
1/2 lb
bacon, cooked and crumbled
1/2 - 3/4 c
shredded, cheddar cheese
1/4 c
oil for skillet

Directions Step-By-Step

1
Preheat 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.
2
Beat egg in medium bowl. Stir in milk, oil and corn meal and spice if using until smooth.
3
Batter 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.
4
Bake for 20 - 25 minutes or until desired brownness.

Yummy!

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy