Prep 15 mins
Cook 25 mins
This cornbread is moist and light, with the rich taste of corn. Use stone-ground cornmeal if possible.for the best taste and texture. Either yellow or white cornmeal bakes into a handsome, delicious cornbread. The servings will differ, according to how large you cut the servings. I like to add about 2 large green onions chopped up in my batter sometimes.
- 8 slices bacon, diced, cooked until crisp
- 1 cup yellow cornmeal, stone-ground (or white)
- 1 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon table salt
- 2 large eggs
- 2⁄3 cup buttermilk
- 2⁄3 cup milk
- 2 tablespoons unsalted butter, melted, plus extra softened butter for greasing the pan
- Place diced bacon in medium skillet over medium heat; fry until well browned and crisp. Drain, cool, and set aside.
- Adjust oven rack to center position and heat to 425°F; grease a 9x9x2-inch metal pan.
- Stir cornmeal, flour, baking powder, baking soda, and salt in large bowl. Push dry ingredients up side of bowl to make a well.
- Crack eggs into well and stir lightly with wooden spoon, then add buttermilk and milk. Stir wet and dry ingredients quickly until almost combined.
- Add melted butter; stir until ingredients are just combined. Crumble bacon and fold into batter.
- Pour batter into greased pan. Bake until top is golden brown and lightly cracked and edges have pulled away from side of pan, about 25 minutes.
- Transfer pan to wire rack to cool slightly, 5 to 10 minutes. Cut cornbread into squares and serve warm. (Pan can be wrapped in foil up to 1 day. Reheat cornbread in a 350°F oven for 10 to 15 minutes).
I made this as one of my Pick 3 choices. This was very savory. This was a perfect side dish to accompany our chilli on a cold day. Thanks Fluffster!