cheddar bacon cornbread
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
prep time
10 Min
cook time
25 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1 large egg
- 1/4 cup oil
- 1 1/2 cups buttermilk
- 2 - dried habanero peppers, crushed - heat is optional
- 2 cups self-rising enriched white corn meal mix
- 1/2 pound bacon, cooked and crumbled
- 1/2 - 3/4 cups shredded, cheddar cheese
- 1/4 cup oil for skillet
How To Make cheddar bacon cornbread
-
Step 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.
-
Step 2Beat egg in medium bowl. Stir in milk, oil and corn meal and spice if using until smooth. -
Step 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.
-
Step 4Bake for 20 - 25 minutes or until desired brownness. Yummy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Savory Breads
Tag:
#Quick & Easy
Keyword:
#cornbread
Keyword:
#cheddar-cheese
Keyword:
#bacon
Method:
Bake
Culture:
American
Ingredient:
Flour
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