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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
3/4 pound bacon, coarsely chopped |
2 cups white cornmeal |
1 teaspoon salt |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1 1/2 cups buttermilk |
1 large egg |
Directions:
1. Preheat oven to 450°F. Sauté chopped bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels; drain. Reserve 6 tablespoons drippings from skillet. Brush 10-inch-diameter ovenproof skillet with 2 tablespoons reserved drippings. Place skillet in oven to heat.Whisk cornmeal, salt, baking soda and baking powder in medium bowl to blend. Add buttermilk, egg and remaining 4 tablespoons reserved drippings. Whisk until just blended; mix in sautéed bacon. Pour batter into hot skillet. Bake corn bread until firm to touch and golden, about 25 minutes. Turn corn bread out onto rack and cool. (Corn bread can be prepared 1 day ahead. Wrap in foil; store at room temperature.)
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