Skillet Bacon Cornbread Originally published January 1970
- Category: Appetizers, Breads, Side Dishes, Kitchen Corner
- Servings: 12–14
- Print Recipe
Fluffy and “bacon-y” thanks to the bits scattered throughout. Serve with pats of butter and drizzles of honey.
1 pound bacon
2½ cups self-rising flour
1½ cups self-rising cornmeal
1⅓ cups milk
⅔ cups vegetable oil
¼ cup granulated sugar
Preheat oven to 400 degrees. Fry bacon until crisp but not brittle; drain on paper towels.
Grease large black skillet or use a 13 x 9 x 2-inch baking pan.
In a large bowl, combine the sifted flour, cornmeal and sugar.
In a small bowl, stir together beaten eggs, milk and vegetable oil. Pour this mixture into flour mixture, stirring with fork until it is just moistened. Fold in half of crumbled bacon.
Quickly turn batter into baking pan or skillet. Spread evenly, then sprinkle rest of crumbled bacon on top. Bake 35 minutes or until golden brown.
Bread may be cooled in pan or turned out immediately after removing from oven.
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January 30, 2021 |