Skillet Bacon Cornbread

Originally published January 1970

breads

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Servings: 12–14

Fluffy and “bacon-y” thanks to the bits scattered throughout. Serve with pats of butter and drizzles of honey.

Ingredients

1 pound bacon

2½ cups self-rising flour

1½ cups self-rising cornmeal

2 eggs

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.