Bacon Fat Cornbread Food

SKILLET CORNBREAD WITH BACON FAT AND BROWN SUGAR

Steps:

• Preheat the oven to 425°F.
• Whisk the cornmeal, baking powder, and salt in a large bowl. Whisk the eggs, buttermilk, and brown sugar in another bowl until smooth.
• Whisk the wet ingredients into the dry ingredients.
• Heat the bacon fat in a 12-inch cast-iron skillet until liquid. Swirl it around to coat the bottom and sides of the skillet, then pour the rest into the batter.
• Whisk the batter until smooth, then pour into the hot skillet. Immediately transfer to the oven.
• Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm.

SWEET BACON CORN BREAD

Steps:

• Preheat oven to 400 degrees F. Arrange bacon in a Reynolds® Bakeware Bacon Pan.
• Bake for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop.
• Stir together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8-inch Reynolds® Bakeware Pan.
• Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
• Drizzle with additional maple syrup, if desired.

BACON CHEDDAR JALAPENO CORNBREAD

Steps:

• Fry bacon in a large cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate; reserve remaining bacon grease in skillet. Crumble bacon.
• Preheat oven to 350 degrees F (175 degrees C). Place skillet with bacon grease in oven.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk milk, buttermilk, butter, and eggs in another bowl; stir milk mixture into flour mixture until just combined. Batter will be slightly lumpy. Fold in Cheddar cheese and jalapeno peppers. Allow batter to rest at room temperature for 10 minutes.
• Pour batter into hot skillet and sprinkle with crumbled bacon, gently pressing bacon into batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before slicing.

BACON CORNBREAD

Steps:

• Heat oven to 450°F. Grease 9-inch round pan or 8-inch square pan.
• Stir together all ingredients; beat vigorously 30 seconds. Pour into pan.
• Bake 25 to 30 minutes or until golden brown. Serve warm.

SOUTHERN BACON FAT CORNBREAD

Steps:

• Combine cornmeal, baking soda, and salt; stir in eggs and buttermilk.
• Heat bacon dripping in an iron skillet until very hot; add drippings to batter, mixing well.
• Pour batter into hot skillet, and bake at 450 F for about 25 minutes, or until bread is golden brown.

BACON FAT CORNBREAD

Steps:

• Preheat oven to 350.
• Heat oil in large skillet. Add beef, onion, peppers. Cook, stirring with a fork to break up meat, until meat is browned, set side.
• Combine corn meal, corn, milk, eggs, salt, soda and drippings in a large bowl; mix until well blended.
• Pour ½ of the batter into into a lightly greased heavy skillet or baking pan. Spoon meat mixture evenly over batter. Then put the other ½ batter on top of the meat an then sprinkle the top with the cheese an put in the oven.
• Bake for 40-45 min, or until done.
• Presented By.
• Shirley J Hedrick.

BACON CORNBREAD DUTCH BABY

Steps:

• For the Dutch baby: Cut the bacon slices in half and place into a cold 9- or 10-inch cast-iron skillet. Place into a cold oven. Heat the oven to 425 degrees F. When the oven comes up to temp, set a timer for 10 minutes.
• Meanwhile, whisk together the flour, cornmeal, sugar, salt, pepper and smoked paprika in a large bowl. Whisk in the milk, eggs, green onion and jalapeño until the batter is smooth.
• When the timer goes off, carefully remove the bacon from the pan and set aside, leaving the bacon fat in the pan. Carefully pour the prepared batter into the pan and bake without opening the oven door, until golden brown and very puffy, 15 to 18 minutes.
• For the garnishes: While the Dutch baby cooks, melt the butter in a nonstick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Reheat the bacon in the pan alongside the eggs.
• Cut the Dutch baby into four, top each piece with some bacon and an egg. Scatter with green onion, cilantro and Cheddar. Serve with hot sauce, salt and pepper.

BACON & MAPLE CORNBREAD

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 23cm loose- bottomed square cake tin with baking parchment. Heat a frying pan over a medium heat and fry the lardons for 5-6 mins until golden. Remove to a bowl, leaving any residual fat in the pan. Fry the bacon rashers in the same pan until golden but not too crisp (it will cook more in the oven later), then remove to a plate and set aside.
• Pour any residual bacon fat from the pan into a bowl. Add the oil, buttermilk, eggs and maple syrup, and mix well. In a separate bowl, combine the cornmeal, flour, baking powder and bicarb, then tip this into the wet ingredients and stir to combine. Stir in the fried bacon lardons, then pour into the prepared tin. Arrange the bacon rashers on top, then bake for 15 mins.
• Meanwhile, for the glaze, heat the butter and maple syrup in a small pan until the butter has melted. Remove from the heat and set aside. After 15 mins, pour the glaze over the cornbread, brushing it to the edges to cover. Bake for a further 10-15 mins until the cornbread is golden brown and cooked through - a skewer should come out with very few crumbs and no raw batter. Once cool, will keep in an airtight container for up to three days.

EASY LOW FAT CORNBREAD

Steps:

• Combine dry ingredients in mixing bowl.
• Add egg and buttermilk and blend well.
• Spread into an 8x8 baking dish sprayed with vegetable spray or spoon into prepared muffin tins and bake in a 400 degree oven for 20-25 minutes or until toothpick inserted near center comes out clean.

CORNBREAD

Steps:

• Preheat oven to 425 degrees F.
• Combine all dry ingredients except the cheese, and whisk until blended.
• Add the wet ingredients in this order: eggs, milk, bacon fat.
• Whisk or stir until well mixed, but not completely smooth, just like a pancake batter.
• Add the cheese and stir to blend.
• Pour the batter into a lightly greased round cake pan (for pie-like slices) or into a 9" square pan.
• Bake for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.