Bacon Corn Bread
Yield
1 dozenPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cornmeal
|
|
| 1 | cup |
all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | each |
eggs
well beaten |
|
| 1 | cup |
milk
sweet |
|
| ¼ | cup |
bacon
diced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
|
|
| 237 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
sugar
|
|
| 1 | each |
eggs
well beaten |
|
| 237 | ml |
milk
sweet |
|
| 59 | ml |
bacon
diced |
*
|
Directions
Sift flour, measure, and sift with baking powder and salt.
Add corn-meal.
Combine egg, milk, and bacon which has been crisped.
Add dry ingredients.
Fill well-oiled muffin tins ⅔ full. Bake in hot oven (450 degrees F) for 15 minutes.
