Corn bread is quick, easy, and nearly foolproof. It is also versatile—bake it for breakfast, a brunch, and side dish with supper.
This cornbread is made with bacon, cheddar, onion bits, and some red pepper or pimento for color. It is an egg-rich, skillet cornbread and a flourless recipe.
1 1/4 cups yellow cornmeal
1 teaspoon baking powder
2 teaspoons sugar
1/2 teaspoon salt
4 large eggs
1 cup milk
1/2 pound bacon
1/2 red bell pepper, chopped and diced
1/2 medium sized onion, chopped and diced
11/2 cups grated cheese, cheddar or jack
Preheat the oven to 375 degrees.
1. Fry the bacon to a crisp, pat the grease from the bacon with paper towels, and crumble or chop the bacon.
2. In a large bowl, stir together the cornmeal, baking powder, sugar, and salt.
3. In a medium bowl, whisk the eggs then stir in the rest of the ingredients plus the bacon, reserving 1/2 cup of the grated cheese.
4. Form a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a spatula until well combined.
5. Bake in a ten-inch, nonstick skillet for 20 minutes or until all but the center of the cornbread is set. Remove the cornbread from the oven and immediately sprinkle the reserved cheese over the cornbread to melt. Serve hot with butter and maple syrup.
Baker’s note: Cornbread tends to be dry if over-baked. This is a flourless recipe and relies on the eggs for structure. This is very much like baking a custard or a quiche. As it bakes it will set up with the center being the last to set. It is time to remove the pan from the oven when all but the center two inches is set. It will continue cooking in the hot pan after it comes from the oven.