Come and get it! Bacon flavors this true southern-style buttermilk corn bread. It's perfect for soups and stews and to complete southern-cooked meals.
1 1/2 cups yellow cornmeal 1/2 cup Gold Medal® all-purpose flour 1/4 cup vegetable oil or shortening 1 1/2 cups buttermilk 4 slices bacon, crisply cooked and crumbled 2 teaspoons baking powder 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 2 eggs
1. Heat oven to 450ºF. Grease round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches. 2. Stir together all ingredients; beat vigorously 30 seconds. Pour into pan. 3. Bake 25 to 30 minutes or until golden brown. Serve warm.
Variation If you prefer corn sticks, fill 18 greased corn stick pans about 7/8 full with batter. Bake 12 to 15 minutes.
