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Bacon Cheddar Corn Bread




Source of Recipe


Family Circle 8/5/03






List of Ingredients



• 1 cup all-purpose flour
  
• 3/4 cup cornmeal
  
• 2 T sugar
  
• 1 1/2 tsp baking powder
  
• 3/4 tsp salt
  
• pinch cayenne
  
• 2/3 cup milk
  
• 2 T vegetable oil
  
• 1 large egg
  
• 2/3 cup fresh corn kernels (about 1 ear of corn)
  
• 1/2 cup grated cheddar cheese
  
• 1/4 cup chopped scallions
  
• 4 slices bacon, cooked, crumbled
  






Instructions



1. Preheat oven to 450 degrees. Coat 12 small cast-iron muffin molds or 8x8x2-inch baking pan with cooking spray.
   
2. In bowk, whisk flour, cornmeal, sugar, baking powder, salt and cayenne. In small bowl, whisk milk, oil and egg. Add milk mixture to flour mixture; stir until evenly moistened. Fold in corn, cheese, scallions and bacon. Pour into muffin molds or baking pan; spread to edges of pan.
   
3. Bake in oven 20 minutes or until top is golden and begins to crack slightly. Remove molds or pan to wire rack; let cool 10 minutes. Unmold onto rack. Serve warm with Cheddar-Topped Corn Chowder.
   






Final Comments


Makes: 12 servings