Monday, February 17, 2014

Bacon Cornbread

Bacon cornbread

2 c.self-rising cornmeal

1 1/2 c. buttermilk

12 oz package hickory bacon

1 1/2 c.self- rising flour

1/4 c. sugar

2 large eggs

1 stick  butter, melted

1 small whole canned corn with water removed

1 bunch scallions

cup cheddar cheese

cook bacon in a cast iron pan.  Remove bacon, leaving bacon grease in the pan.whisk dry ingredients together.whisk eggs in a bowl.In another bowl, melt butter then half clumble up bacon add to the eggs.

add that to the dry ingredients and stir together until smooth. add corn, chopped scallions and a cheddar
cheese. Pour into the cast iron pan (with bacon grease in it)  and shake to settle.Top with the remaining bacon and bake for 35 mins. Let cool in the cast iron pan then remove once cool and slice into wedges.

Serve with honey butter.