Cornbread with Bacon
INGREDIENTS
- 2 c buttermilk
- 1 1/4 c polenta
- 1/2 lb bacon, diced
- 1 c flour
- 1 tsp salt
- 1/4 tsp baking soda
- 1/2 c packed brown sugar
- 3 large eggs
- 2 Tbsp honey
- 2 Tbsp melted butter
- 2 1/2 c frozen corn, thawed (about 13 oz)
PREPARATION
- Stir buttermilk and polenta in oxo bowl to blend.
- Cover and let stand at room temperature overnight.
- Preheat oven to 350.
- Cook bacon until crisp; drain on paper towel.
- Place 2 Tbsp bacon drippings in 13" x 9" pan; tilt to coat bottom and sides.
- Place baking pan in oven 6 minutes.
- Sift flour, baking powder, salt, and baking soda into large bowl.
- Stir in brown sugar.
- Whisk eggs, honey, and melted butter in another large bowl.
- Stir in polenta mixture.
- Add to dry ingredients; stir until just blended.
- Stir in corn kernels.
- Transfer batter to prepared baking pan.
- Sprinkle bacon on top; press to partially submerge.
- Bake 45 minutes or until toothpick in center is clean and top is golden.
- Transfer to cooling rack.
- Cool completely; cover and store at room temperature.
( epicurious.com)
--
JMagGuthrie - 2014-11-09
This topic: GuthrieFamily
> WebHome >
Recipes >
SidesRecipes > CornbreadWithBacon
Topic revision: r1 - 2014-11-09 - JMagGuthrie