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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Corn bread recipes with oil or butter are ok, but the bacon fat in this gives it a little tang that is undeniable. Ingredients:
1 cup cornmeal (stone ground if you can find it, regular old quaker if you can't) |
1 cup all-purpose flour |
1/4 cup sugar |
4 teaspoons baking powder |
3/4 teaspoon salt |
2 large eggs, lightly beaten |
1 cup milk |
1/4 cup rendered bacon fat |
1/2 cup grated monterey jack cheese |
Directions:
1. Preheat oven to 425 degrees F.
2. Combine all dry ingredients except the cheese, and whisk until blended.
3. Add the wet ingredients in this order: eggs, milk, bacon fat.
4. Whisk or stir until well mixed, but not completely smooth, just like a pancake batter.
5. Add the cheese and stir to blend.
6. Pour the batter into a lightly greased round cake pan (for pie-like slices) or into a 9 square pan.
7. Bake for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
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