BACON CORNBREAD WITH CHEDDAR AND SCALLIONS
This cornbread hits all the notes, but skews particularly salty and savory, thanks to sautéed scallions, extra-sharp Cheddar, and bacon, folded into the batter and crowning the top of the cornbread. You can use fancy, thick-cut bacon or flimsier thin-cut varieties. Each has its benefits: Thinner bacon slices form a light, crunchy layer on the crust, while thick-cut slices have more presence in the cornbread. This cornbread belongs at brunch, where it pairs well with eggs cooked in any style, sautéed vegetables and even breakfast sausages, but it would also be at home next to a bowl of chili. If preparing for a crowd, you can bake this off a day in advance and reheat it in the oven just before serving.
Provided by Klancy Miller
Categories breakfast, brunch, dinner, lunch, breads, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Line a large baking sheet with aluminum foil. Place a wire cooling rack on top of the baking sheet and arrange the bacon on the rack. Bake until the bacon is crisp, 20 to 25 minutes. Remove from oven and let cool. Set 5 bacon strips aside, then chop remaining bacon into small pieces.
- Meanwhile, heat 1 teaspoon olive oil in a medium skillet over medium. Add the chopped scallions, sprinkle with a small pinch of salt and cook, stirring occasionally, until the scallions are browned in spots, about 5 minutes. Set aside.
- Grease a round 8-inch springform pan or cake pan with butter. In a large bowl, whisk together the cornmeal, flour, baking powder and 1/2 teaspoon kosher salt. Add the milk, egg, honey and 1/4 cup olive oil and whisk until smooth. Stir in the chopped bacon, scallions and cheddar cheese. Pour the batter into the prepared pan; use a spoon to spread the batter into an even layer.
- Arrange the remaining bacon strips on top of the batter, trimming them as necessary, then bake until the cornbread is browned and firm in the center, 40 to 45 minutes. Let cool in the pan for 5 minutes, then run a kitchen knife around the edges of the pan to loosen. Cut into pieces and serve warm.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 44 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 16 grams, Sodium 724 milligrams, Sugar 5 grams, TransFat 0 grams
BACON CHEDDAR JALAPENO CORNBREAD
This is the result of combining a number of my favorite cornbread recipes. The first time I made it, I had people begging for the recipe. The problem was that it didn't exist, as I had just improvised it as I went along. Here's my attempt to put it down in words.
Provided by Steve de Eyre
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Fry bacon in a large cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate; reserve remaining bacon grease in skillet. Crumble bacon.
- Preheat oven to 350 degrees F (175 degrees C). Place skillet with bacon grease in oven.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk milk, buttermilk, butter, and eggs in another bowl; stir milk mixture into flour mixture until just combined. Batter will be slightly lumpy. Fold in Cheddar cheese and jalapeno peppers. Allow batter to rest at room temperature for 10 minutes.
- Pour batter into hot skillet and sprinkle with crumbled bacon, gently pressing bacon into batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before slicing.
Nutrition Facts : Calories 445.2 calories, Carbohydrate 40.3 g, Cholesterol 120.9 mg, Fat 25.7 g, Fiber 1.4 g, Protein 13.5 g, SaturatedFat 15.1 g, Sodium 928.8 mg, Sugar 6.7 g
BACON MAC 'N CHEESE CORNBREAD SKILLET
My cast-iron skillet is a workhorse in my kitchen. I just love it for cooking and baking. And this cast-iron mac and cheese recipe can be served as a main dish or as a smaller-portion side. -Lisa Keys, Kennett Square, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Cook macaroni according to package directions. Meanwhile, in a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoons in pan. , Drain macaroni; add macaroni to drippings. Stir in shredded cheeses and cream cheese; cook and stir over medium heat until cheese is melted, 2-3 minutes. Whisk 2 eggs, 1 cup milk, green onions, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; pour into skillet. Cook and stir until slightly thickened, 3-4 minutes. Remove from the heat., Reserve 1/4 cup bacon for topping; sprinkle remaining bacon over macaroni. Place cornbread mix, paprika, remaining 4 eggs, 2 cups milk, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a blender; cover and process until smooth. Pour over bacon., Bake until puffed and golden brown, 30-35 minutes. Let stand 10 minutes before serving. Sprinkle with reserved 1/4 cup bacon and additional green onions.
Nutrition Facts : Calories 497 calories, Fat 27g fat (13g saturated fat), Cholesterol 203mg cholesterol, Sodium 978mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 3g fiber), Protein 23g protein.
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