I just had a hankering for cornbread. Real homemade cornbread. Not the dry, crumbly, and much too sweet kind that passes for cornbread in these Yankee parts. I wanted moist, savory, warm, and comforting cornbread. And so, I made it. With bacon. It was good. Lucia said it needed sugar. So we poured some honey on her piece, and that was really good. And it was quick, too. I made it in a cast-iron skillet, but I’m sure you could also make it in muffin tins. Here’s my recipe:
- 8 ounces organic bacon (I used Applegate Farms)
- 1 ½ cups organic whole grain corn flour (I used Bob’s Red Mill)
- ¼ cup organic white whole wheat (I used King Arthur)
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 4 Tablespoons butter
- 2 eggs
- 2 cups milk
1. Preheat the oven to 425 degrees.
2. Cut the bacon into pieces and cook it in a cast-iron skillet
3. Take the bacon out and wipe most of the grease out of the pan, but don’t clean it.
4. In one bowl put the corn meal, flour, baking powder, and salt. Cut the butter into pieces and mush it into the flour mixture with your hands till they are small bits.
5. In another bowl, whisk together the eggs and milk. Add this liquid to the flour mixture.
6. Add the bacon bits and stir
7. Put this all into the skillet—hopefully still warm from cooking the bacon.
8. Put it in the oven and cook for 20 minutes.
Eat hot and fresh and add honey if you want.