Skillet Cornbread with Bacon and Chives

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by: Umberto






When is it done? Each vegetable has its own character. The right doneness for one type may be quite different than another. And personal preference plays as big a role here as it does with red meat. I like firm vegetables such as onions and fennel to be somewhere between crisp and tender. If you want them softer, grill them a few minutes longer, although watch them carefully for burning. The grill intensifies the sweetness of vegetables quickly and that can lead to burning.




ingredients

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serves: 8

4 slices bacon

2 cups yellow cornmeal

1 1/2 cups all-purpose flour

1/2 cup granulated Sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground cayenne pepper

2 tablespoons finely chopped fresh chives

3 large eggs

1 cup milk

1/4 cup sour cream

Nutrition Facts
Skillet Cornbread with Bacon and Chives

Servings Per Recipe: 8

Amount per Serving

Calories: 384

  • Total Fat: 8.9 g
  •     Saturated Fat: 3.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 86.9 mg
  • Sodium: 681 mg
  • Total Carbs: 64.2 g
  •     Dietary Fiber: 2.2 g
  •     Sugars: 15 g
  • Protein: 10.8 g
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preparation

1.  In a 10-inch nonstick, oven-proof skillet over medium heat, lay the bacon flat and cook until crispy, 10 to 12 minutes, turning occasionally. Drain the bacon on paper towels. Pour off and discard all but 2 tablespoons of bacon fat in the skillet.

2.  In a large bowl combine the cornmeal, flour, sugar, baking powder, baking soda, salt, black pepper, and cayenne pepper. Finely chop the drained bacon and add it to the bowl along with the chives. Mix well. In another large bowl, whisk the eggs, milk, and sour cream. Pour the milk mixture into the cornmeal mixture. Mix well.

3.  Pour the cornbread batter in the skillet with the bacon fat and spread it out evenly. Grill over Indirect Medium heat until golden brown around the edges and a toothpick inserted in the center comes out clean, 20 to 30 minutes, rotating the pan occasionally for even cooking. Allow to cool completely in the skillet. Invert the cornbread onto a cutting board. Cut into wedges. Serve at room temperature.

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