Corn Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound of bacon (optional)
1 cup cornmeal
1 cup flour
2 tablespoons sugar
1 tablespoon baking powder
1 egg
¼ cup vegetable oil or bacon grease
1 cup milk
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Directions: |
Directions:Heat oven to 425°F.
If using the bacon, cook the bacon in a cast iron skillet until crisp. Pour fat into measuring cup and, if needed, add oil until you have ¼ cup. Crumble bacon to mix in to batter. Keep pan warm. (If you are not using bacon, oil the cast iron pan and preheat in oven.)
Measure cornmeal, flour, sugar, and baking powder into a large mixing bowl. Stir to combine ingredients. Crack eggs into a small bowl and beat with a fork to combine white and yolk. Add egg, oil, and milk to flour mixture. Mix until ingredients are well blended. Fold in reserved bacon.
Pour batter into prepared pan. Bake 20 to 25 minutes, until firm to touch or wooden pick inserted in the center comes out clean. |
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Personal
Notes: |
Personal
Notes: Typically, we doubled this recipe. Recipe can be baked in an 8 or 9-inch square pan This is not a sweet corn bread. The sugar helps with browning and balances the flavor. Typically, I do not double the sugar when doubling the recipe. .
Buttermilk Corn Bread: Use only 2 teaspoons baking powder and add ¼ teaspoon baking soda. Substitute 1 cup buttermilk for milk.
Whole Wheat Corn Bread: Use ½ cup flour and ½ cup whole wheat flour.
Corny Corn Bread: Add ½ cup kernels (fresh, frozen, or canned, well drained) with the milk.
Cheesy Corn Bread: Add ½ cup shredded cheddar cheese with the milk.
Chili Cheese Corn Bread: Add ½ teaspoon chili powder to the flour mixture. Drain one 4-ounce can chopped green chilies. Add chilies and ¼ cup shredded Monterey jack cheese with the milk.
Blueberry Corn Bread: Fold 1 cup blueberries (fresh, frozen, or canned, well drained) into the batter.
Corn Bread Muffins: Pour batter into prepared muffin cups. Bake 20 minutes at 400°F.
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