Bacon and Cheese Cornbread

Image via Wikipedia

This cornbread is very rich and moist. Serve it with fruit for breakfast or with soup for a delicious lunch.

Okay, I know I'm pushing bacon lately. I love it and thought perhaps if you haven't given bacon a try for a while you might just enjoy a few recipes that include it. Besides, you have to have a little excitement in your life sometimes, right. A little hardening of the arteries can't be all bad if you've enjoyed the process.

INGREDIENTS:
1/2 cup yellow cornmeal
1 1/2 cups milk
2 eggs, beaten
1/4 cup butter or margarine, softened (I don't recommend margarine. It's artificial and if you're going to eat this Cornbread you might as well go all the way.)
3 teaspoons of baking powder
1/4 teaspoon of crushed red chilies, optional
1 cup (6 to 7 ounces) of shredded sharp Cheddar cheese
5 slices of bacon, cooked

PREPARATION:
Heat cornmeal and 1 1/4 cups of milk over medium heat until thick and dry, stirring frequently, about 3 minutes.
Spoon cornmeal mixture into a bowl.
Add remaining milk, butter and eggs. Beat until smooth.
Stir in salt, baking powder and red chilies, if used.
Stir in cheese and bacon.
Pour into a casserole dish or cake pan.
Bake at 325 degrees for 35 minutes or until cooked through.

Now, sit back and enjoy this scrumptious meal with your family and friends. I guarantee they'll be back for breakfast again and again. They know where the good stuff lives now. You've created a monster.

Steve and Kim

Related articles by Zemanta

• Welsh Griddle Cakes (christiescorner.com)
• Recipe: Mother O'Donnell's Soda Bread (seattletimes.nwsource.com)
• Recipe: Hot Milk Cake (seattletimes.nwsource.com)
• Make Scrambled Eggs and Bacon in the Oven [Recipes] (lifehacker.com)
• Recipes: Crackling Corn Bread (nytimes.com)