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Corn Bread with Thyme and Sage Recipe

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This recipe for Corn Bread with Thyme and Sage is from The Austin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 bacon slices
6 Tbsp vegetable oil

3-1/2 C yellow cornmeal
2-1/2 C all purpose flour
1/2 C sugar
2 Tbsp baking powder
2 tsp salt
2-1/4 C 2% milk
2 C canned creamed corn
2 small onions, finely chopped
5 large eggs
2 Tbsp minced fresh thyme
2 tsp dried rubbed sage
Directions:
Directions:
Preheat oven to 350º. Lightly oil two 9-inch springform pans. Cook bacon in heavy large skillet over medium heat until crisp. Transfer bacon to paper towels. Transfer drippings to glass measuring cup; add enough oil to measure 1/2 C plus 2 tablespoons. Crumble bacon.

Mix cornmeal, flour, sugar, baking powder and salt in large bowl. Whisk milk, corn, onions, eggs, thyme, sage, drippings mixture and crumbled bacon in medium bowl to blend. Mix into dry ingredients. Divide batter between the two pans.

Bake breads until tester inserted into center comes out clean, about 45 mi notes.

Cool slightly

Can be made 1 day ahead.

 

 

 

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