Thursday, February 12, 2009

Bacon Corn Bread....... Oh My!

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Is there anything bacon can't do?


The recipe: Bacon corn bread......

In a cast iron skillet, lay out enough bacon to cover the bottom (for this dish the peppered bacon does it up a treat!). Preheat the oven to 350 and bake the bacon for about 20 minutes, or until it begins to get crunchy. Cooking it this way serves many purposes; it's easy, it doesn't make a mess, and it gets the pan nicely preheated.

While the bacon is cooking, mix up two boxes of Jiffy corn muffin mix according to the directions. Stir in two tablespoons of dried chopped onions, a teaspoon of dried minced garlic, a teaspoon of honey, and a tablespoon of dried parsley. Add a few drops of Crystal hot sauce if that's to your taste. Stir lightly, just enough to combine the ingredients. Let the batter rest while the bacon finishes cooking.

When the bacon is done, move it to a paper towel to drain. Pour off the bacon grease, leaving the pan well coated. Also leave in place any small pieces of bacon stuck to the pan. Place the pan on a stove burner set to low to keep the pan hot, and kick the oven up to 400 degrees.

As soon as the bacon has cooled enough to handle, chop it into small pieces and then stir it into the cornbread batter. Scrape the batter into the hot pan and give the pan a gentle shake to distribute the batter evenly. Slide it into the 400 degree over for about 20 minutes, or until a toothpick inserted in the bread comes out clean. Once baked, remove from the oven and turn out onto a plate to cool.

Best eaten warm, with butter melted on top.



2 comments:

Crucis said...

I like mine sliced horizontally and spread with strawberry or blackberry jam. The jam is allowed to melt and soak into the cornbread before eating.

Christina LMT said...

Oh, man! Why? Everywhere I go on the internets, I find food, food, FOOD!
Oh, well. Denying myself builds character, I suppose.
It sure looks yummy...