Bacon and Cheddar Corn Bread
- 4 slices bacon
- 2 cups corn meal
- 1/2 cup all purpose flour
- 1 tablespoon Clabber Girl Baking Powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/3 cups milk
- 2 eggs, lightly beaten
- 3 tablespoons bacon fat
- 1 1/2 cups grated sharp cheddar cheese
Cook the bacon in a cast iron skillet or other oven proof skillet. Pour off the bacon fat and reserve 3 tablespoons. Cool and crumble the bacon. Do not clean the skillet-it will be used the bake the corn bread.
Preheat the oven to 425°.
Sift together the corn meal, flour, Clabber Girl Baking Powder, baking soda and salt. Make a well in the center and add, all at once, the milk, eggs and melted bacon fat. Whisk till smooth. Fold in the crumbled bacon and the grated cheese. Pour the batter into the skillet and bake for 20 to 24 minutes, or until the corn bread springs back when pressed lightly with your finger.
Recipe by Mani Niall - Mix it up with Mani
This is corn bread the way it used to be made-a great way to use up rendered bacon fat, adding flavor as well. You can substitute vegetable oil and skip the bacon if you like-but the popular low carb diets call for increased protein, and the bacon and cheddar cheese offer a delicious way to achieve that goal.