1 cup flour
1 cup cornmeal
1 cup buttermilk
1/3 cup canola oil
1/3 cup crumbled center cut bacon (about 4-5 slices)
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 egg
Directions:
Preheat oven to 400. Grease or spray one 8×8 baking pan. In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda and sugar. Beat in the egg, milk and oil until well combined. Fold in bacon. Pour into pan and bake 25 minutes or until golden brown and a tooth pick inserted in the middle comes out clean.
Note: If your bacon is exceptionally fatty, you might want to use just the meatier portions in this recipe or your cornbread will turn out unappetizingly greasy.
My thoughts:
Bacon studded cornbread and even a version cornbread made with bacon grease instead of oil (but no bacon bits) is a classic Southern quick bread. There are a few variations, including some that include corn kernels or honey but this is my favorite. It has a lot of flavor and is surprisingly not heavy tasting. In this version the bacon is at center stage and provides a great salty-smoky contrast to the lightly sweetened bread.
Love bacon. Love cornbread. Together? Is this even legal? 😉
Mmm…bacon and cornbread. Sounds delicious!
Cracklin’ bread as we know it here in the south, only you used a slighty more meaty part of the pig!! Always best in old, seasoned castiron and greased with bacon fat and butter… ah-hem, I try not to do that too often per the doctor… 🙂
BH-Yup, as I said in the post, another variation would to use just the grease. I prefer using the actual bits of bacon.
That looke like it would hit the spot. I like to add chopped pickled jalapenos and corn kernels to my bacon corn bread-fully loaded!
That looks awesome.
My daughter has been seeking a cornbread recipe that’s a wee bit more moist then the recipe she has been using. I’m going to pass this along. Thanks for sharing…
Sounds delicious!
This looks mah-velous, dahling! I think I’ll have to try this out for a weekend breakfast. What do you think about using the bacon grease instead of canola oil?
Kari-
You could sub bacon grease but I find that it makes the bread a bit heavier tasting. Also, the 4 or so slices the recipe calls for doesn’t yield quite enough grease-you’d have to have some on hand or make extra bacon.
Damn! I wish I had seen this before my chili tonight!
As Kamilesfood said : “mmm…bacon”. What I like most about this is that the fat drips throughout the cornbread when bacon, so you get the bacony goodness throughout!