Skillet bacon and cheese cornbread
Ingredients
Butter, for greasing
1 cup all-purpose flour
2 cups finely-ground cornmeal
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1 cup milk
1 1⁄2 cups cream-style corn
1⁄3 cup canola oil
6 ounces cooked bacon, crumbled
1 cup shredded sharp cheddar cheese
Preparation
Preheat oven to 350° F. Generously grease 8-inch cast-iron skillet or square baking pan with butter.
In large bowl, whisk together flour, cornmeal, baking powder and salt. In another bowl, beat together eggs, milk, creamed corn and canola oil. Add egg mixture to flour mixture and stir until just combined (batter should be lumpy).
Spoon batter into prepared pan. Sprinkle top
with bacon and cheese. Bake until golden for
20-25 minutes or until wooden toothpick inserted near centre comes out clean. Cool skillet on wire rack for 10 minutes. Gently run knife around edges of pan, cut into thick slices. Serves 6 to 8.
