Coffee Bacon Cornbread

Recipes
July 30, 2012

Coffee Bacon Cornbread

Coffee Bacon Cornbread

This scrumptious cornbread is great at any time of year, add eggs any style, generous servings of coffee and you'll please even the most particular appetite with this home cookin' cornbread.

Chef’s note: An iron skillet is the best utensil for any recipe for cornbread, however a non-iron skillet works well provided the handle is temperature safe to go into the oven. You can also use a warmed, lightly greased metal cake pan or porcelain casserole dish, about 8-10" in diameter.

This recipe makes 6 very generous servings.

Coffee Bacon Cornbread Ingredients:
1 teaspoon white vinegar
3/4 cup milk, brought to room temperature
4 slices of bacon
1 cup yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup coffee, brewed and brought to room temperature
1 large egg

Directions:
Brew the coffee and set aside.
Mix the vinegar and room temperature milk together and set aside.
In a large, heavy skillet, preferably cast iron, cook the bacon over low heat until the fat is rendered and the bacon is crisp. Drain off the fat into a bowl and set aside.
Lay the bacon on heavy paper towels until remaining fat is absorbed. Crumble the cooked bacon into bits and set aside. Save ¼ cup of the bacon grease and discard the rest.
Preheat the oven to 450° F.
Clean and heat an iron skillet over low heat while you prepare the bread batter.
In a medium size bowl, combine the cornmeal, flour, baking powder and baking soda together, then make a well in the center of the dry mixture. Pour in the milk-vinegar mixture. Add the brewed coffee.
Finally, add the egg and blend it all with a fork. Add the 1/4 cup of the bacon drippings and the crumbled bacon. Lightly and quickly blend and pour the entire amount into the heated iron skillet.
The batter will be thick and moist. Place the skillet into the preheated oven for 20 to 25 minutes or until the bread is firm to the touch and lightly browned on the top.
To serve, cut into wedges and serve plain with your favorite coffee or as part of a hearty breakfast of eggs, salsa, and a wedge of cheddar cheese.