Cornbread Southern Bacon Cornbread Recipes

BACON CORNBREAD

Steps:

• Heat oven to 450°F. Grease 9-inch round pan or 8-inch square pan.
• Stir together all ingredients; beat vigorously 30 seconds. Pour into pan.
• Bake 25 to 30 minutes or until golden brown. Serve warm.

SOUTHERN BACON FAT CORNBREAD

Steps:

• Combine cornmeal, baking soda, and salt; stir in eggs and buttermilk.
• Heat bacon dripping in an iron skillet until very hot; add drippings to batter, mixing well.
• Pour batter into hot skillet, and bake at 450 F for about 25 minutes, or until bread is golden brown.

CORNBREAD... SOUTHERN BACON CORNBREAD

Steps:

• Preheat oven to 375°F Coat an 8x8 baking dish or use your cast iron corn bread skillet.
• In a large bowl mix in the cornmeal, flour, bacon bits, baking power, salt and pepper.
• In a medium bowl, whisk together the egg, milk, honey, brown sugar and oil. Stir in the corn. Pour into dry ingredients and stir until completely moistened, do not over mix.
• Pour into prepared baking dish or cast iron pan and bake for 25 minutes or until golden brown. Cool on a wire rack for 10 minutes. Serve.

MEXICAN CORNBREAD SOUTHERN STYLE

Steps:

• 1. In a fry pan, add bacon and start frying the bacon. When bacon beings to curl, flip it with a fork. Continue cooking the bacon until it is done.Using tongs, remove the pieces from the pan and onto paper towels to drain. Set aside. When bacon is cool, then break up into small/medium pieces. Reserve the bacon grease. Set aside.
• 2. Preheat oven temperature to 425º F. Place the cast iron skillet into the pre-heated oven until grease is very HOT, (approximately 8 minutes).
• 3. In a large bowl whisk together cornmeal, flour, baking, sugar, powder, baking soda, and salt.
• 4. If there are too many lumps remaining after whisking... simply sift the ingredients together.
• 5. Pour bacon grease and drippings into the cast iron skillet. PUT the cast iron skillet back into the pre-heated oven until grease is very HOT.
• 6. In a separate medium sized bowl, combine and whisk together eggs, buttermilk, diced green chiles, and melted butter.Then add the diced green chiles, well drained.
• 7. Add the corn, cheese and bacon to the buttermilk mixture, mixing to combine.
• 8. Add the wet mixture into dry ingredients. Stirring only until incorporated, Do NOT Over Mix.
• 9. Open oven door, pulling the rack out; carefully swirl the grease around, coating bottom evenly. CAREFULLY, pour cornbread batter into cast iron skillet.
• 10. Close door and bake 23- 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
• 11. When the cornbread is done, remove cornbread from oven and cool for 10 to15 minutes.Then cut and serve while warm.