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Crackling Cornbread

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Submitted by: mbpc1749

 

A traditional new england cornbread with stone ground cornmeal slightly sweetened with sugar.
 

Ingredients

  • 1 Cup Stone-Ground Cornmeal
  • 1 Cup Unbleached All-purpose Flour
  • 1/3 Cup granulated Sugar
  • 2 1/2 Tsp. Baking Powder
  • 1/4 Tsp. Salt
  • 1 Cup Buttermilk
  • 1 Cup diced, crisp-cooked Bacon
  • 6 Tbsp. Sweet Butter, melted
  • 1 Egg, slightly beaten

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Method

Preheat oven to 400 Degrees. Grease a 9-inch square baking pan or an iron skillet. Stir dry ingredients together in a bowl. Then stir in buttermilk, bacon, butter, and egg and mix gently. Pour batter into the prepared pan, set on the middle rack of the oven and bake for 25 minutes. Cornbread is done when edges are lightly browned and a knife inserted in the center comes out clean. Cut into 3 inch squares and serve hot.

 

Notes: Variation: Spoon batter into 10 greased muffin cups and bake for about 20 minutes.

 

Number of Servings: 9

 

Submitted by: mbpc1749 ()

 

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