CHEDDAR BACON CORNBREAD
Delicious! I added 2 crushed Habanero peppers to this cornbread, and boy was it ever good! You can leave out the heat of course. Mine was a little darker than usual...some in my house like the cheese nice and crispy on top. Yum! Enjoy! My photos
Provided by Cassie *
Categories Savory Breads
Time 35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 450ºF. Coat 8-inch ovenproof skillet with about 1/4 cup oil, or enough keep from sticking. Heat skillet for a good 5 - 10 minutes. Oil should be good and hot, so when you add the batter it sizzles.
- 2. Beat egg in medium bowl. Stir in milk, oil and corn meal and spice if using until smooth.
- 3. Batter should be creamy and pourable. If too thick, add 1 or 2 tablespoons more milk. Pour into prepared skillet or pan. Sprinkle bacon and cheese evenly over batter. Using a fork, drag in a zig - zag motion throughout the batter, not going through to the bottom of the pan. As you don't want the cheese and bacon on the bottom.
- 4. Bake for 20 - 25 minutes or until desired brownness. Yummy!
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