3/4 c Yellow cornmeal
3/4 c Flour
2 tb Sugar
1 tb Baking powder
1/2 ts Salt
3/4 c Milk
1 Egg
3 tb Melted butter
1/2 c Crumbled cooked bacon
Preheat the oven to 425 F. Grease an 8-inch square baking pan. Place the
dry ingredients in a large bowl. Add the milk, egg and melted butter and
beat for about 1 minute, or until the mixture is smooth. Add bacon; mix
well. Pour the batter into the square pan, place in the oven and bake for
20 minutes, or until the corn bread is lightly browned on the top and a
toothpick inserted into it comes out clean. Makes 12 pieces. Fried Corn
Bread: Split 4 to 6 pieces leftover corn bread. Heat 2 tablespoons bacon
drippings in a heavy cast-iron skillet over medium heat. Place the split
corn bread pieces in the drippings and fry until lightly browned on both
sides. Serve hot with butter and jam. Makes 4 servings.
Yields
1 Servings