by kirra » Mon Sep 22, 2008 8:24 pm
Country Cornbread
Ingredients:
1 1/2 cups corn meal
1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk
2 large eggs, beaten
2 tablespoons vegetable oil
2 cups grated Vermont cheddar cheese
1 8-ounce can cream-style corn
l pound lean good quality bacon (cooked, drained and crumbled)
Preparation:
Combine first 4 ingredients and mix well. Add milk, eggs, and vegetable oil, stirring well. Stir in remaining ingredients. Pour into a greased tube pan. Bake at 350º for 45 minutes or until lightly browned. Cool for 10 minutes before removing from pan. Serve slightly warm.
[b][size=150]Country Cornbread [/size]
Ingredients:[/b]
1 1/2 cups corn meal
1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk
2 large eggs, beaten
2 tablespoons vegetable oil
2 cups grated Vermont cheddar cheese
1 8-ounce can cream-style corn
l pound lean good quality bacon (cooked, drained and crumbled)
[b]Preparation:[/b]
Combine first 4 ingredients and mix well. Add milk, eggs, and vegetable oil, stirring well. Stir in remaining ingredients. Pour into a greased tube pan. Bake at 350º for 45 minutes or until lightly browned. Cool for 10 minutes before removing from pan. Serve slightly warm.