Easy Quick Breads
BACON AND HERB CORNBREAD
The addition of smoky bacon and a medley of fresh herbs transforms this classic cornbread into a hearty side.
Makes 1 (10-inch) loaf
6 slices bacon, chopped
¾ cup unsalted butter, divided
1 tablespoon minced shallot
1 tablespoon minced garlic
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
3 cups plus 2 tablespoons self-rising yellow cornmeal mix, divided
¼ teaspoon kosher salt
3 cups whole buttermilk
2 large eggs
1. Preheat oven to 450°.
2. In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon unsing a slotted spoon, reserving 1 tablespoon bacon drippings in skillet.
3. Melt ¼ cup butter in skillet with drippings over medium heat. Add shallot and garlic; cook, stirring occasionally, until tender, about 5 minutes. Stir in chives and parsley. Place skillet in preheated oven.
4. In a small microwave-safe bowl, melt remaining ½ cup butter; let cool slightly.
5. In a large bowl, whisk together 3 cups cornmeal and salt; whisk in buttermilk, eggs, and melted butter just until combined.
6. Remove skillet from oven; sprinkle remaining 2 tablespoons cornmeal in skillet. Spread batter into hot pan.
7. Bake until cornbread is golden brown and begins to pull away from sides of pan, about 25 minutes. Let cool in pan for 10 minutes. Serve immediately.
