Bacon Cornbread

Bacon Cornbread

Bacon Cornbread

Continuing with bacon-themed recipes, here is another one from class. While I like to bake this one in a large cast iron skillet I opted this time to use a baking pan. Mostly because I had to transport it to class and the cast iron is heavy. If you have a 12- inch cast iron skillet- or a couple of smaller ones- this recipe is always wonderful- extra tasty made in cast iron.

 

Bacon Cornbread

1 lb. sliced bacon, I like maple-cured

1 ¼ c. cornmeal

1 ¾ c. flour

¼ c. sugar

1 T. baking powder

1 t. salt

1 2/3 c. milk

3 eggs

¼ c. maple syrup

2 T. olive oil- you could use bacon fat instead

2 c. fresh or frozen corn

2 t. dried basil

Chop bacon into ¾ -inch pieces and cook in a 12-inch oven-proof pan until crispy. Remove bacon to paper towels to drain. Remove all but 2 T. of the bacon fat from the pan.  Set aside. Mix dry ingredients in a bowl and set aside. In another bowl beat together the milk, eggs, syrup and olive oil. Combine with the dry ingredients and mix until smooth. Stir in corn and basil. Meanwhile preheat oven to 350–degrees. Place pan with bacon drippings in the oven until it gets really hot- about 10 minutes.  Remove pan from oven and pour in the cornbread batter. Sprinkle the reserved bacon over the top and bake until tester comes out clean- about 50 minutes. Cool half an hour before serving. It can be served right from the skillet. Serves 8-10. 

Note- This recipe is really best in a cast iron pan- but be sure whatever pan you are using is oven-proof.