Friday, January 10, 2014
Recipe: Bacon & Roasted Nut Cornbread...Southern Style
Here is a recipe that comes right out of the South, and I am sure the "King of Rock and Roll" had this more than once!
this makes 9-inch square cornbread
12 strips bacon ( in USA bacon is thin, streaky and smoked)
1 1/4 cups all purpose flour ( or 50:50)
3/4 cup cornmeal ( if using polenta use fine ground)
1/4 cup sugar
3tsp baking powder
1/2 tsp salt
1 cup milk
1 large egg beaten
1/4 cup bacon drippings or melted butter
1 cup chopped roasted unsalted nuts
PREHEAT OVEN 450F middle shelf
Grill bacon until crisp..reserving the fat if using.
Cool the bacon then crumble, set aside.
in 2 bowls:
Bowl#1 add all the dry ingredients and mix well together
IN bowl #2 mix all the wet, milk, egg and bacon drippings, mix well then add this to bowl #1, mixing just to incorporate.
Pour into greased 9 inch square pan.
Sprinkle with roasted nuts and bacon
Bake 15-20 mins until top is firm to touch (springs back)
Remove from the oven and serve hot.
This is a good breakfast bread..or with a green salad lunch