It’s just a week of recipes up in here, y’all. But this one, you’re gonna wanna pin. Seriously. I’ve made this cornbread twice already in the past week, and I’m making it again on Thursday. Every time it’s been greeted with rave reviews.
Here’s the picture tutorial, and I’m getting fan-cy and putting an actual recipe at the end. Just like a real blogger.
First, chop six pieces of bacon and fry ’em up. While they’re cooking, dice two shallots.
Then use kitchen tongs to remove the bacon pieces and put them in a small bowl. Reserve two tablespoons of bacon grease and call your mom because you can’t remember what you’re supposed to do with the bacon grease you don’t want. (I’ll save you a call – put it in a small bowl covered with foil until it hardens up, then throw it away.)
Cook the shallots in the remaining two tablespoons of bacon grease. Give them about four minutes. Also, preheat the oven to 400.
While the shallots are cooking, mix up your cornbread batter according to the box. That’s right, the box. I use a Jiffy cornbread mix. Add the bacon.
Mix in the shallots – pour the whole pan in, including any remaining grease. Let it sit for a bit – I don’t understand why, but you’re supposed to let the batter sit for a few minutes because it will rise and make a nicer top.
Pour it into a greased eight inch cake pan. You can also use a cast iron skillet. I don’t have one, so I used a cake pan. I’ve made this before in a cast iron dutch oven, using the same pot to cook the bacon and shallots and then bake the cornbread. Both were delicious, but the cake pan is easier to transport than a Le Creuset that weighs roughly eighty pounds.
Bake at 400 for 20 minutes. At 20 minutes, stick a butter knife in the middle – if it comes out clean, you’re done.
Now all that’s left to do is sit back and bask in the compliments.
(I don’t know how to make it all fancy so you can print just this part. I guess just copy/paste if it’s that important to you.)
You will need:
6 slices of bacon
1 box of Jiffy cornbread mix
1/3 cup of milk
1. Slice up the bacon and fry
2. Reserve two tablespoons of grease
3. Dice shallots and cook in reserved bacon grease for about four minutes
4. Preheat oven to 400
5. Combine Jiffy cornbread mix, egg, and milk in mixing bowl with whisk, then add bacon
6. Add cooked shallots and any remaining bacon grease and combine
7. Pour batter into greased 8″ cake pan
8. Bake at 400 for 20 minutes, or until butter knife inserted in center comes out clean