Southerners might want to dismiss this decidedly nontraditional take on cornbread. But once they’ve had a bite, we have a hunch they’ll be instant converts. Bacon lovers: Adding the drippings to the batter intensifies the flavor.
Courtesy of Casey Barber
|2 1/2 cups unbleached all-purpose flour||3 slices cooked bacon, chopped (optional)|
|1/2 cup cornmeal||1 1/2 cups buttermilk|
|1 teaspoon baking powder||1/2 cup whole or reduced-fat milk|
|1 teaspoon baking soda||2 large eggs|
|1 teaspoon kosher salt||2 tablespoons (1 oz) melted unsalted butter or bacon drippings|
|1 cup frozen corn|
Preheat the oven to 350F. Spritz a standard loaf pan, a 12-well standard or 24-well mini muffin tin, an 8-inch round or square baking pan, or a Bundt pan with nonstick baking spray.
Whisk the flour, cornmeal, baking powder, baking soda, and salt together in a large bowl. Gently stir in the frozen corn and bacon (if using).
Whisk the buttermilk, milk, eggs, and butter or bacon drippings together in a small bowl.
Gently stir the wet ingredients into the dry ingredients just until incorporated, being careful not to overmix the batter.
Pour the batter into the prepared pan(s). Bake until the bread is golden brown and a toothpick inserted into the center comes out clean. Timing will vary based on the pan used, but will range from approximately 20 minutes for mini muffins, 30 minutes for regular muffins, and 45 minutes to an hour for cake, loaf, or Bundt pans. Transfer the pan(s) to a wire rack and let cool for 10 minutes.
Transfer the bread(s) to the rack, sliding a knife around the edges to loosen the bread if necessary, and cool completely.
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