LEMONY TWIST TIRAMISULEMON CURD:5 egg yolks1 c. sugar½ c. fresh lemon juicePinch kosher salt6 T…
Fabulous Bacon-Cheddar Skillet Cornbread
FABULOUS BACON-CHEDDAR SKILLET CORNBREAD
6 strips of bacon, cut into ½” pieces
1 c. yellow cornmeal
½ c. flour
1 T. baking powder
1 c. buttermilk
½ c. whole milk
1 egg
½ t. baking soda’1/4 c. plus 2 T. vegetable shortening
3 T. finely chopped fresh chives, plus more for garnish
2 c. shredded cheddar cheese
- Preheat oven 450.
- Cook bacon in 10” cast iron skillet over medium heat, stir occasionally, until crisp, 7-8 minutes.
- Transfer bacon to paper towel-lined plate and wipe skillet clean. Set skillet aside.
- Whisk cornmeal, flour, baking powder and salt in large bowl.
- Whisk buttermilk, milk and egg in bowl, then whisk in baking soda.
- Pour buttermilk mixture into cornmeal mixture and stir with a fork until combined.
- Put ¼ c. shortening in small microwave-safe bowl and microwave until melted.
- Slowly add melted shortening to batter, stirring with a spoon until just combined.
- Fold in chives, 1 ½ c. cheddar and all but a few T. of bacon.
- Heat remaining 2 T. shortening in skillet over medium heat until melted.
- Pour the batter into hot skillet (it should sizzle) and spread evenly in skillet.
- Sprinkle with remaining ½ c. cheddar and cook, undisturbed, until edges just begin to set, about 1 minute.
- Transfer skillet to oven and bake until top is golden brown and cornbread is cooked through and edges are crisp, 20-25 minutes.
- Let cool for 15 minutes before slicing.
- Top with chives and remaining bacon.