Mini Cheddar Bacon Loaves -- Cornbread! |
|
 |
Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 8 |
|
From , April 6, 2012 - recipe by Melissa. Serve warm for breakfast with strawberry jam, or serve at room temperature. Add pickled jalapenos and these might be perfect served with chili! NOTE: Time for frying bacon is included in the prep time. Ingredients:
1 cup all-purpose flour |
1 cup cornmeal |
2 tablespoons sugar |
1 teaspoon smoked paprika |
1 teaspoon onion powder |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 1/4 cups buttermilk |
1 large egg |
4 tablespoons butter (melted) |
5 slices thick-cut bacon (fried, drained, and crumbled) |
1 cup extra-sharp cheddar cheese (grated ' divided) |
1 tablespoon jalapeno chili (optional ' sliced pickled jalapenos, finely minced) |
Directions:
1. Preheat oven to 350°F.
2. Butter 8 mini loaf pans, or large muffin tins.
3. Combine flour, cornmeal, sugar, paprika, onion powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
4. In a large bowl, use a wire whisk to combine buttermilk, egg and melted butter.
5. Stir in the flour mixture until just combined.
6. Fold in the bacon. and 1/2 cup cheese. and the (OPTIONAL) minced pickled jalapenos.
7. Pour about 1/2 cup batter into each of the buttered loaf tins.
8. Bake for 8 minutes.
9. Sprinkle the rest of the cheese evenly over the tops of the loaves. Bake just until a toothpick inserted in the center of the loaves comes out clean (about 8-10 minutes more.).
10. Cool for 10 minutes. Loosen edges and turn out onto a wire rack. Serve warm, or at room temperature.
11. NOTE: My little loaf pan has eight openings (3.7 x 2.4 each).
|
|