Bacon Cornbread

Ginny's TeamAuthorGinny's TeamCategory,

"They" say that breakfast is the most important meal of the day. But no one ever said breakfast had to start the day. Breakfast foods aren't just for morning anymore. We have quite a few breakfast recipes that work great for any meal of the day. One recipe that works with any meal is Bacon Cornbread. It's great for breakfast with maple syrup drizzle, with a pad of butter for a mid-morning snack, or as a side for chili on the cooler days. We like to make this recipe using the loaf pan from our new 3-Piece Eco Ceramic Bakeware Set.

Yields8 Servings
 1 cup corn meal
 ½ cup flour (self-rising)
 1 egg
 ¾ cup milk
 ¼ tsp sage
 6 bacon strips (cooked)
1

Whisk cornmeal and flour together in a large bowl.

2

In a separate small bowl, beat egg and sage; add to dry ingredients, alternating with milk. Mix just until combined, don't over-mix.

3

Line a bread pan with bacon strips, and pour batter over the top. Bake at 375° for about 30-40 minutes or until a toothpick comes out clean.

Ingredients

 1 cup corn meal
 ½ cup flour (self-rising)
 1 egg
 ¾ cup milk
 ¼ tsp sage
 6 bacon strips (cooked)

Directions

1

Whisk cornmeal and flour together in a large bowl.

2

In a separate small bowl, beat egg and sage; add to dry ingredients, alternating with milk. Mix just until combined, don't over-mix.

3

Line a bread pan with bacon strips, and pour batter over the top. Bake at 375° for about 30-40 minutes or until a toothpick comes out clean.

Bacon Cornbread

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