Sun-Dried Tomato & Bacon Cornbread
YIELD: 10 servings
PREP TIME: 15 minutes
TOTAL TIME: 55 minutes
1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1/4 cup vegetable oil or shortening
1-1/2 cups buttermilk
4 slices bacon, crisply cooked and crumbled
1/2 cup chopped sun-dried tomatoes in oil, drained
1/4 cup chopped fresh chives
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
SUN-DRIED TOMATO & BACON CORNBREAD
- Heat oven to 375°F. Spray PYREX® EASY GRAB™ 1.5 QUART LOAF DISH with cooking spray.
- In large bowl, stir together all ingredients; beat vigorously for 30 seconds. Pour into loaf dish.
- Bake 35 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Carefully remove loaf from dish to cooling rack. Cool 5-10 minutes before slicing and serve warm.