Bacon Crumble Cornbread
There is something about bacon that really compliments cornbread and then there is also something about cornbread that really compliments chili. Perhaps it is early geography and circumstance. You see chili pretty much originated in Texas and Northern Mexico and was popularized with the cattle drives. Cornbread was probably the easiest and quickest bread to make and it is a good tummy filler and stretches the chili—so logic sets in that the two probably just evolved together. Anyhow, this cornbread combines that smoky, rich flavor of bacon with the cornbread to a delicious finish.
Temperature: 400 F
Baking Time: 20 minutes or until done
Yield: 4 to 8 servings
4 strips thick, 8 thin strips good quality smoky bacon
3 Tablespoons drippings reserved from frying bacon
1 cup yellow, white or blue corn meal
1 cup all-purpose flour
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup milk
- Preheat oven to 400° F. Cut bacon into thin strips with a kitchen scissors or sharp knife, then place in 9 inch cast iron or heavy skillet with straight sides and fry, turning as needed to create crispy bacon strips. Drain well on paper towels. Reserve drippings to measure 3 Tablespoons.
- Combine flours, sugar, baking powder and salt in large bowl. In separate bowl whisk together egg and milk. Add milk mixture to dry ingredients and stir to combine.
Pour bacon drippings into mixture. Stir just until combined. Pour batter into skillet used for frying bacon and top with the bacon strips and bake for 20 minutes or until toothpick come out clean. Cool in skillet, cut into wedges and serve from skillet.