CORNBREAD IS DELICIOUS AND SO EASY TO MAKE
I was inspired to make cornbread from a couple of readers on my Facebook page who said it was perfect with a hot bowl of chili.
If you have followed along with me you know I am terrified of making any bread whatsoever. My attempts in the past have all went south right into the bin. When I realized corn bread had no yeast, well the ideas started popping into my head.
Both Aunt B’s Kitchen out of British Columbia and Beckie Thiessen who shared their recipes with me. I decided to make cornbread but wanting to design my own recipe for the blog. I don’t think I realized how versatile cornmeal is and how cheap it is to buy.
I love to experiment with texture and flavour so sometimes, my recipes fail but most they are an epic success! (well to us at least, we love them)
This particular recipe has flavours that Mrs. CBB and I both love Cheddar, Bacon and Jalapeno. The spices were simple and I added a bit of cumin to make the cornbread pop with flavour. I suggest eating it straight from the oven when the cheese is oozing… hot!
I also did not have buttermilk which I read is the best for cornbread so I made my own! It’s super easy… for every cup of milk add 1 tablespoon of white vinegar. In 5 minutes, bam you have buttermilk!
I think next time what I would do is add more bacon. Although we used half a package I would suggest using the entire package. We served this with Mr. CBB’s Slammin Chili.
I made this corn bread in an 8×11 deep baking dish but I kept some out to test out these ramekins we have.
I greased up three of my ramekins with bacon fat from frying and wow, they took off, turned out lovely. Will definitely use the ramekins again if I am to serve a posh meal for guests out in the gardens this summer.
The cornbread on its own was served with 14% sour cream a nice thick cream with a tang. I garnished with fresh mint from the garden.
- Total Cost for me to make : Around $5.00 a pan!
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes at 350 degrees or until a toothpick comes out clean
- 1 8×11 deep baking dish
- Mixing Bowl x2
- Mixing Spoon
- 2 Large Eggs
- 2 cups of Buttermilk (click the link if you don’t have buttermilk, it’s easy to make)
- 2.5 cups of cornmeal
- 1/2 cup cake and pastry flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 tbsps granulated sugar
- 1 teaspoon dill
- 1 teaspoon cumin
- 1 teaspoon of fresh cracked pepper
- 1 teaspoon paprika
- 1/2 cup chopped red peppers (very small)
- 1 med onion diced
- 1/2 cup sliced fresh green onions (or chives)- must be fresh
- 1/2 jalapeño (seeds removed unless you like you love the bog) 🙂
- 1/2 lb or standard package of bacon fried crispy and cut into bits (Use an entire pack if you like.. I will next time)
- 2 cups old cheddar shredded ( reserve 1 cup for the top of the bread)
- 1 cup mozzarella shredded
- Pre-heat oven 350 Degrees
- Sift all the dry ingredients into a bowl and stir ie: flour, cornmeal, spices
- Mix all the wet ingredients in a bowl and stir
- Mix the wet into the dry and stir well keeping out 1 cup of cheddar for top of bread
- Pour into greased baking dish ( you can spray the dish or use a bit of the bacon fat to grease it up so the bread won’t stick)
- Top with 1 cup cheddar cheese
- NOTE: I put my baking dish in the preheated oven empty to heat it up for about 4 minutes before I poured the mixture in
Here is the pic of what the Spicy Cheesy Bacon Corn Bread looks like after I took it from the 8×11 pan.
Serve the cornbread hot or cold.