Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup granulated sugar
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
Special Equipment Needed:
- 9-inch square baking pan
- Mixing bowl
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 375°F. Grease a 9-inch square baking pan and set aside.
2. In a mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, black pepper, and sugar.
3. In another bowl, whisk together the buttermilk, eggs, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the shredded cheddar cheese and crumbled bacon.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cornbread cool for 5 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 290
Fat: 14g
Saturated Fat: 7g
Cholesterol: 77mg
Sodium: 470mg
Carbohydrates: 31g
Fiber: 1g
Sugar: 8g
Protein: 10g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- If you don't have buttermilk, you can use regular milk and add 1 tablespoon of vinegar or lemon juice to it.
- You can use any type of cheese you like instead of cheddar.
- You can use turkey bacon instead of regular bacon.
Variations:
- Add chopped jalapeños or green chilies for a spicy kick.
- Add diced onions or scallions for extra flavor.
- Use different types of cheese, such as pepper jack or feta.
- Add a can of drained corn for a sweeter cornbread.
Tips and Tricks:
- Make sure to cook the bacon until it's crispy before crumbling it.
- Don't overmix the batter or the cornbread will be tough.
- Let the cornbread cool for a few minutes before slicing to prevent it from falling apart.
- Serve the cornbread warm with butter or honey.
Storage Instructions:
Store leftover cornbread in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cornbread, wrap it in foil and bake in a 350°F oven for 10-15 minutes or until warmed through.
Presentation Ideas:
Serve the cornbread on a wooden cutting board or a colorful plate.
Garnishes:
Garnish the cornbread with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve the cornbread with chili, soup, or barbecue.
Suggested Side Dishes:
Serve the cornbread with a side salad or roasted vegetables.
Troubleshooting Advice:
- If the cornbread is too dry, add a little more buttermilk or milk to the batter.
- If the cornbread is too wet, bake it for a few more minutes or until a toothpick inserted into the center comes out clean.
Food Safety Advice:
Make sure to cook the bacon and the cornbread thoroughly to prevent foodborne illness.
Food History:
Cornbread is a traditional Southern dish that dates back to Native American cuisine.
Flavor Profiles:
The bacon and cheddar cheese add a savory, salty flavor to the sweet cornbread.
Serving Suggestions:
Serve the cornbread as a side dish or as a snack.
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Taste: Savory, Rich, Cheesy, Bacon, Butter, Sweet, Bacon-Y, Butter-Y