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Bacon Corn Bread

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Bacon Corn Bread

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While some corn breads are easy accompaniments to a bowl of chili or stew, this one gives a smoky, toasty taste from the bacon and cumin, and a toothsome chunk because of the entire corn kernels; it could actually without a doubt stand by itself.

At a look

Prep
Bake
Total
Yield
one eight” pan, nine servings

Ingredients

  • 1 half of cups King Arthur Unbleached All-Purpose Flour
  • three/four cup yellow cornmeal
  • 1 tablespoon baking powder
  • half of teaspoon salt
  • 1 half of teaspoons cumin
  • 1 massive egg, crushed
  • 1 cup milk
  • 1/four cup vegetable oil
  • 1 cup cooked corn kernels, contemporary or frozen
  • three to four slices bacon, cooked and crumbled
  • 1 cup grated Cheddar cheese

  • 6 1/four oz King Arthur Unbleached All-Purpose Flour
  • three five/eight oz yellow cornmeal
  • three/eight ounce baking powder
  • half of teaspoon salt
  • 1 half of teaspoons cumin
  • 1 massive egg, crushed
  • eight oz milk
  • 1 three/four oz vegetable oil
  • 6 oz cooked corn kernels, contemporary or frozen
  • 6 oz bacon, cooked and crumbled
  • four oz grated Cheddar cheese

  • 177g King Arthur Unbleached All-Purpose Flour
  • 103g yellow cornmeal
  • 11g baking powder
  • half of teaspoon salt
  • 1 half of teaspoons cumin
  • 1 massive egg, crushed
  • 227g milk
  • 50g vegetable oil
  • 170g cooked corn kernels, contemporary or frozen
  • 170g bacon, cooked and crumbled
  • 113g grated Cheddar cheese

Instructions

  1. Preheat oven to 400°F. Grease an eight” sq. pan.
  2. Put the flour, cornmeal, baking powder, salt, and cumin in a bowl, and stir with a whisk till properly combined.
  3. Mix the egg, milk, and vegetable oil and upload to the dry substances.
  4. Stir within the corn, bacon and cheese.
  5. Spread the batter into the pan and bake 30 mins, or till browned and a cake tester inserted comes out blank.
  6. Store, well-wrapped, at room temperature for three days or within the freezer for three months.
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