GRANDMA'S BACON FAT CORNBREAD
When you cook bacon or chicken, the rendered fat left behind in the pan is loaded with flavor so don't throw it out. Use it to add complexity to dishes like this cornbread. To save fat, let it cool slightly, then strain into an airtight container and refrigerate.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Whisk the cornmeal, sugar, baking powder, salt and baking soda together in a large bowl. Whisk the buttermilk and eggs together in a medium bowl. Fold the wet ingredients into the cornmeal mixture until just combined; set aside.
- Heat a 10-inch cast-iron skillet over high heat. When the skillet is smoking-hot, turn off the heat and add the fat, carefully stirring it around the pan as it melts. Pour the melted fat into the cornmeal batter and stir to combine. (Do not wipe out the skillet.) Pour the cornmeal mixture into the hot skillet (batter will sizzle) and bake until the edges are golden brown and the center bounces back when pressed with a finger, 18 to 20 minutes. Serve warm or at room temperature.
BACON CORN MUFFINS WITH SAVORY CREAM CHEESE FROSTING
Steps:
- Preheat oven to 375 degrees F.
- Place bacon onto a baking sheet and bake until crisp about 12 minutes. Remove from baking sheet and place onto a plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat. Once bacon is cool enough to handle, chop into small pieces.
- Spray a 24-count mini muffin tray with non-stick cooking spray and set aside.
- In a large bowl combine flour, cornmeal, salt, baking powder, and brown sugar. In a separate bowl whisk the milk and egg. Whisk the milk mixture, melted butter and bacon fat into the dry ingredients. Add 3/4 of the chopped cooked bacon, reserve remaining 1/4 for a garnish.
- Fill each muffin cup with 1 tablespoon of the batter so the cups are filled about 3/4 of the way up. Bake in oven for 10 to 12 minutes or until a tooth pick inserted into the muffins comes out clean. Allow to cool completely before icing.
- While muffins are cooling, in a medium bowl beat the cream cheese, honey and hot sauce with a hand mixer until soft and combined. Add 3/4 of the sliced chives, reserve remaining 1/4 for a garnish. Mix until well combined.
- Transfer mixture to a pastry bag and snip off the end.
- Once the muffins have cooled, pipe a small amount of the cream cheese mixture on top of each one. Garnish with remaining crumbled bacon and remaining chopped chives.
BACON CORNBREAD
Come and get it! Bacon flavors this true southern-style buttermilk cornbread. It's perfect for soups and stews and to complete southern-cooked meals.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Grease 9-inch round pan or 8-inch square pan.
- Stir together all ingredients; beat vigorously 30 seconds. Pour into pan.
- Bake 25 to 30 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 155, Carbohydrate 19 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg
CORNMEAL BACON BISCUITS
Make and share this Cornmeal Bacon Biscuits recipe from Food.com.
Provided by Fauve
Categories Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Stir together the flour, cornmeal, baking powder, sugar and salt.
- Melt shortening and butter together and add to flour mixture.
- Stir in crumbled bacon and add milk gradually.
- (Consistency needs to be just thick enough to spoon out easily) Drop batter from tablespoon onto vegetable oil sprayed baking sheets.
- Bake at 425 degrees for 15 minutes, or until golden brown.
BACON AND CHEDDAR CORNMEAL PANCAKES
This recipe takes my grandmother's corn cake recipe and adds two of my favorite ingredients--Cheddar and crisp bacon--for an incredible breakfast taste extravaganza.
Provided by John Ater
Categories Breakfast and Brunch
Time 30m
Yield 16
Number Of Ingredients 12
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
- While the bacon is cooking, whisk flour, cornmeal, sugar, salt, and baking soda together in a large bowl.
- Whisk milk, oil, yogurt, and eggs together in another bowl. Add to the dry ingredients and whisk until just combined.
- Heat a griddle over medium heat to 350 degrees F (175 degrees C). Pour 1/4 cupfuls of batter onto the hot griddle to form 4-inch rounds; sprinkle about 1 tablespoon Cheddar and 1 tablespoon crumbled bacon onto each pancake. Cook until golden, about 1 to 2 minutes per side. Repeat to make remaining pancakes.
- Serve with remaining Cheddar and syrup.
Nutrition Facts : Calories 262.1 calories, Carbohydrate 24.6 g, Cholesterol 51 mg, Fat 13.5 g, Fiber 0.6 g, Protein 10.4 g, SaturatedFat 5.4 g, Sodium 552.4 mg, Sugar 11 g
CORNMEAL BACON WAFFLES WITH CHEESE SAUCE
Great for brunch. A nice alternative to sweet waffles, these cornmeal waffles are ironed with a slice of bacon, and served with a creamy cheese sauce.
Provided by juliacooks
Categories Breakfast and Brunch Waffle Recipes
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat your waffle iron.
- In a small bowl, mix together the eggs, milk and oil. In a larger bowl, stir together the flour, cornmeal, baking powder, sugar and salt. Make a well in the center, and pour in the milk mixture. Stir until well blended.
- Pour 1/4 cup batter onto the heated waffle iron. Amount may be different for different irons. Place a strip of raw bacon over the batter across each section of the waffle iron. Close the lid, and cook until steam is no longer coming out, and the waffle is golden brown.
- For the cheese sauce, melt processed cheese in a bowl in the microwave. Gradually stir in milk until you reach your desired thickness. Drizzle cheese sauce over waffles before serving.
Nutrition Facts : Calories 734 calories, Carbohydrate 46.6 g, Cholesterol 154 mg, Fat 48.8 g, Fiber 1.5 g, Protein 26.7 g, SaturatedFat 19.8 g, Sodium 1662 mg, Sugar 12 g
CRISPY CORNMEAL-BACON WAFFLES
Cornmeal adds extra crunch to these bacon-studded buttermilk waffles.
Categories Pork Breakfast Brunch Christmas Quick & Easy Bacon Cornmeal Winter Maple Syrup Bon Appétit Peanut Free Tree Nut Free Soy Free Waffle
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook bacon in large skillet over medium heat until crisp, about 6 minutes. Transfer to paper towels. Crumble bacon.
- Whisk flour and next 3 ingredients in large bowl to blend. Whisk buttermilk, eggs, and 3 tablespoons maple syrup in medium bowl to blend. Add buttermilk mixture to dry ingredients; stir just until blended. Fold in 1/4 cup melted butter and crumbled bacon.
- Preheat waffle iron (medium heat). Lightly brush waffle iron with melted butter or spray with nonstick spray. Working in batches, spoon batter onto hot waffle iron, spreading evenly over grid. Close waffle iron and cook until waffle is brown, crisp, and set, about 6 minutes, depending on type of waffle iron. Transfer waffles to plates. Serve with maple syrup.
BACON-CORNMEAL SOFTIES
Make and share this Bacon-Cornmeal Softies recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h15m
Yield 16 pancakes
Number Of Ingredients 10
Steps:
- In a bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together.
- In another bowl, whisk the buttermilk, eggs, maple syrup, and melted butter together; blend well.
- Pour the liquid ingredients over the dry ingredients and mix with the whisk, stopping when everything is just combined (don't worry if batter is a bit lumpy).
- With a rubber spatula, gently fold in the bacon.
- Lightly butter, oil, or spray your griddle or skillet; preheat over medium heat (if using an electric skillet, set to 350°).
- Preheat oven to 200°, if you are going to hold pancakes until serving time.
- Spoon 1/4 cup batter onto the griddle for each pancake, allowing space for spreading.
- When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula; cook until the other sides are light brown.
- Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.
- Serve--plain or with maple syrup and butter.
Nutrition Facts : Calories 131.2, Fat 6.5, SaturatedFat 2.8, Cholesterol 38, Sodium 200.3, Carbohydrate 14.9, Fiber 0.6, Sugar 5.4, Protein 3.6
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