Every time I look at this beautiful cornbread recipe, I get excited for Thanksgiving. That holiday is all about the side dishes for me and this is one side dish that will be at my dinner table. What’s your favorite cornbread recipe? -Maggie
For our Canadian thanksgiving at the cottage this year, I opted to forfeit stuffing and do something different. I wanted something different because I’ve come to realize, that only uncle Joe and I like stuffing, and there’s only so much stuffing two can eat! I also wanted something different because I forgot to pack my herbed stuffing bread and we are 30 minutes from the nearest grocery store.
Cornbread is great because you can adjust and improvise with whatever you’ve got on hand. How can you go wrong with bacon and cheese?
Begin by cutting up 6 slices of bacon into small pieces and fry until crispy chewy. Cube some old cheddar into small chunks and set aside.
Add all your ingredients into a bowl and mix until just blended. Don’t over mix.
Stir in your cheese, bacon, corn and sage.
Pour into a greased (bacon fat or butter) pan (9-inch cast iron or 9×12), and bake at 350-F until edges are brown and middle has set (about 30 minutes).
I got very good results baking in our earth oven.
Let it cool a few minutes before cutting. Moist, crumbly and fragrant. You can also try variations with rosemary, cranberries or diced apples.
Bacon Cheddar & Sage Cornbread
Ingredients:
- 1/2 cup melted butter
- 1/2 cup sugar
- 2 eggs
- 1 cup milk
- 1 cup flour
- 1-1/2 cup cornmeal
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 slices bacon
- 1 cup old cheddar cheese, coarsely cubed
- 1 cup frozen or fresh corn
- handful of fresh baby sage, or finely chop larger leaves
Directions:
- Cut up bacon into small pieces and fry, rendering most of the fat out. Set aside.
- Combine melted butter, sugar, eggs and milk.
- In a separate bowl, add the flour, cornmeal, baking powder and salt. Mix well, then gently stir in your wet mixture, until just moistened, do not over mix.
- Gently fold in the cheese, bacon, corn and sage.
- Pour into a greased (bacon fat or butter) pan (9-inch cast iron or 9×12), and bake at 350-F until edges are brown and middle has set (about 30 minutes).
All photos styled and taken by Jill Chen.
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