Chili & Bacon Cornbread

Cornbread.

Have it this Thanksgiving or rustle it up for breakfast the morning after, I do not care.

 

 

 

 

 

 

 

 

 

 

 

Ok but for real tho –

I pre-tested this recipe last weekend and almost had to throw it out it was so fucking good.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chili & Bacon Cornbread

2 Eggs
1 cup plain yoghurt (sub: some jalopeno yoghurt)
1 cup Heavy Cream
1 cup Milk
4 tbsp Butter (melted)

1 cup Plain Flour
1 cup Cornmeal
3 tbsp Sugar
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt

Bacon Slices (cooked and broken into bits)
1-2 tsp Red Chili Flakes

————————————————————

 

 

 

 

Whisk the eggs in a large bowl then add the yoghurt, heavy cream, milk and melted butter.

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In a separate bowl, mix together the flour, salt, baking powder, baking soda, sugar and cornmeal.
Gradually stir the liquid mixture into the flour mixture.

Mix dry bits with wet bits, you know this story let’s go.

 

Integrate them both thoroughly.

Tear the bacon strips into bits and fold them and a good shake of the chili flakes into the mixture as well.

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Grease a muffin tray  or a baking pan with butter.
Fill the muffin pockets or baking pan about 3/4 full with the mixture.

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Bake for 20 mins at 400F or until golden brown.

 

 

Serve the cornbread with butter or jelly or maple syrup…. seriously though, how do you normally take your cornbread?

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pantry_recipe_ideas

cornbread_recipes_thanksgiving

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breakfast_cornbread_recipe

 


 

 

 

Chili & Bacon Cornbread

2 Eggs
1 cup plain yoghurt (sub: some jalopeno yoghurt)
1 cup Heavy Cream
1 cup Milk
4 tbsp Butter (melted)

1 cup Plain Flour
1 cup Cornmeal
3 tbsp Sugar
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt

Bacon Slices (cooked and broken into bits)
1-2 tsp Red Chili Flakes

———————————————————————

 

INSTRUCTIONS

1. Whisk the eggs in a large bowl then add the yoghurt, heavy cream, milk and melted butter.
2. In a separate bowl, mix together the flour, salt, baking powder, baking soda, sugar and cornmeal.
3. Gradually stir the egg mixture into the flour mixture, integrating them both thoroughly.

4. Cook the bacon until crispy, then when warm enough to touch, tear the bacon strips into bits.
5. Fold the bacon bits and chili flakes into the mixture and stir well.

6. Grease a muffin tray  or a baking pan with butter.
7. Fill the muffin pockets or baking pan about 3/4 full with the mixture.
8. Bake for 20 mins at 400F or until golden brown.
❤ ❤

 

 

26 thoughts on “Chili & Bacon Cornbread

  1. How did I miss this post??! I mean anything bacon…drool. Just looking at these pictures and I know I could eat that whole batch by myself. Yup, I’m bacon hoarder, here. I had to cut bacon out of my life for awhile because I had no self-control if it was in the house…it was in my tummy. haha, So I move on to turkey bacon, to save my heart. lol For now 😉

    xo, Jackie
    stylemydreams.com

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