Go look up recipes for cornbread. You will find 75k variations but the biggest difference has been a matter of debate for many many years. I would imagine the first two women, back thousands of years ago, ended up in a life long feud over cornbread. The issue? Whether or not to add sugar.
For some reason, with home cooks and chefs alike, that is one food that will never be agreed upon. Even in my own household, it’s up for debate. Well, my husband and kids think it is anyway but since I’m the one doing the cooking, there isn’t much debate. I make it the way I like it and that’s that hehe.
And how is that you ask? Oh, you didn’t ask? Well, I’m telling you anyway because otherwise this would be a really short paragraph and ruin my reputation for being long winded. I make it with sugar. BUT……. very very very little. I do NOT like sweet cornbread. To me, that’s just a yellow cake made with cornmeal (yellow cornmeal versus white cornmeal is another debate but we won’t go there because if you use white cornmeal you’re just strange ). My husband and kids prefer sweet but again, there’s that “I’m the cook” thing. When I’m feeling kind (or I spent too much on Amazon and am sucking up) I’ll make sweet, but rarely.
The cornbread here is neither of these. yes, there is a touch of sugar in it, but only as a foil for the bacon. Yes, more bacon. Expect it to be a recurring theme in my recipes . This cornbread is a savory oh so tasty version made with bacon, green onions, cheddar-jack cheese and green chilies. Slather this bad boy with butter and have at it. You can of course serve it as a side dish but why bother? You can eat more of it if it’s all you’re having. Just sayin’
Bacon, Cheddar and Chile Cornbread
- 1 1/2 cups cornmeal ( yellow cornmeal darn it! Yellow!)
- 2 1/2 cups all purpose flour
- 4 teaspoons baking powder
- 2 tablespoons sugar
- 2 1/2 cups milk
- 1/2 cup oil
- 2 large eggs
- 1 7 ounce can chopped green chilies, drained
- 8 ounces cheddar- jack cheese (can use any sharp type of cheese you want really)
- 1 pound bacon, cooked until crisp and crumbled (try to make sure 3/4 of it actually ends up in the bread )
- 1/4 cup sliced green onion (about 2 large green onions)
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt (careful with this if the bacon is really salty)
- Preheat your oven to 400 degrees
- Combine the flour, cornmeal, sugar, salt and red pepper flakes (if using) and baking powder in a large bowl.
- Add the rest of the ingredients and mix until until they are well combined. Don’t over mix; that’s what leads to tough cornbread.
- Put into a greased 13×9 inch pan and bake at 400 degrees until top is golden brown, about 35 to 40 minutes. Check after about 30 minutes because ovens heat differently.