Recipes For 2004

Bacon And Cheddar Cheese Cornbread

-1/2 cups unbleached all-purpose flour
3/4 cup yellow cornmeal
1 tbsp baking powder
1/2 tsp. salt
3 tbsps. sugar
1-1/2 tsp cumin
1 large egg
1 cup milk
1/4 cup vegetable oil
1 cup cooked or thawed corn kernels
6-7 slices bacon, cooked crisp and crumbled
1 cup grated cheddar cheese

Preheat oven to 400 F (350 for glass pans) and grease an 8" square pan.
Whisk together flour, cornmeal, baking powder, salt, sugar and cumin in a medium sized bowl. In a separate bowl, whisk together egg, milk and vegetable oil and then add to the dry ingredients. Stir just to mix. Stir in the corn, bacon and cheese, just to incorporate (do not beat).
Spread batter in pan and bake for 30 minutes or until it is golden brown and a cake tester inserted in the center comes out clean. Remove from oven and cool on a rack.
Serve and enjoy!