No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (90g) Recipe makes 9 servings
Calories 250
Calories from Fat 127		(51%)
Amount Per Serving		%DV
	Total Fat 14.2g	21%
	Saturated Fat 5.6g	27%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 70mg		23%
Sodium 496mg		20%
Potassium 166mg		4%
Total Carbohydrate 23.2g		7%
	Dietary Fiber 1.4g	5%
	Sugars 1.1g
Protein 7.5g		14%
detailed view... how is this calculated?

Golden Northern Cornbread With Bacon

Recipe #297857 | 40 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: FLUFFSTER
Apr 10, 2008

This cornbread is moist and light, with the rich taste of corn. Use stone-ground cornmeal if possible.for the best taste and texture. Either yellow or white cornmeal bakes into a handsome, delicious cornbread. The servings will differ, according to how large you cut the servings. I like to add about 2 large green onions chopped up in my batter sometimes.

SERVES 9 (change servings and units)

Ingredients

8 slices bacon, diced, cooked until crisp
1 cup yellow cornmeal, stone-ground (or white)
1 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 large eggs
2/3 cup buttermilk
2/3 cup milk
2 tablespoons unsalted butter, melted, plus extra softened butter for greasing the pan

Directions

1
Place diced bacon in medium skillet over medium heat; fry until well browned and crisp. Drain, cool, and set aside.
2
Adjust oven rack to center position and heat to 425°F; grease a 9x9x2-inch metal pan.
3
Stir cornmeal, flour, baking powder, baking soda, and salt in large bowl. Push dry ingredients up side of bowl to make a well.
4
Crack eggs into well and stir lightly with wooden spoon, then add buttermilk and milk. Stir wet and dry ingredients quickly until almost combined.
5
Add melted butter; stir until ingredients are just combined. Crumble bacon and fold into batter.
6
Pour batter into greased pan. Bake until top is golden brown and lightly cracked and edges have pulled away from side of pan, about 25 minutes.
7
Transfer pan to wire rack to cool slightly, 5 to 10 minutes. Cut cornbread into squares and serve warm. (Pan can be wrapped in foil up to 1 day. Reheat cornbread in a 350°F oven for 10 to 15 minutes).