The Great Cornbread Debate

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 :-D. 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 1/2 cups cornmeal ( yellow cornmeal darn it! Yellow!)
  2. 2 1/2 cups all purpose flour
  3. 4 teaspoons baking powder
  4. 2 tablespoons sugar
  5. 2 1/2 cups milk
  6. 1/2 cup oil
  7. 2 large eggs
  8. 1 7 ounce can chopped green chilies, drained
  9. 8 ounces cheddar- jack cheese (can use any sharp type of cheese you want really)
  10. 1 pound bacon, cooked until crisp and crumbled (try to make sure 3/4 of it actually ends up in the bread 😛 )
  11. 1/4 cup sliced green onion (about 2 large green onions)
  12. 1/4 teaspoon red pepper flakes (optional)
  13. 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.

Mine after my son got a hold of it when my back was turned. Grrrr....grrr I say!

 

Barely Brie-thing

Hehehe… I crack me up.When I went in the fridge today, I noticed the small wheel of Brie I got a few days ago. It was in the reduced section then so I said cuss words to myself as I tried to figure out how to use it before it was… *said in a melodramatic tone of voice*… TOO LATE (images of green cheese and the Brie giving birth to alien life forms took place in my mind). I almost left it then because that idea was kind of cool but it DID cost five bucks so I pulled it out of the fridge. Sigh… maybe next time.

I decided on a cheese dip cause any excuse to melt cheese is high on my list of good food. Especially when it’s something I can add bacon to… which I did. Lots of it. Because bacon is NOT liver thus I love it. So far it has been a hit if the half empty pan is any indication. I served it with Tostitos mini rounds but I think it would also be fantastic spread on baguette slices.

HOT MELTY BRIE & BACON DIP

  1. 1 12.25 ounce round brie (I used Alouette brand baby brie)
  2. 8 ounces muenster cheese
  3. 1/4 cup shredded Parmesan/Romano mix ( the fresh shredded kind in the deli area not the dry grated kind in the pasta aisle)
  4. 1/2 cup shredded Mozzarella
  5. 8 ounces cream cheese
  6. 1/4 cup diced green and/or red peppers
  7. 1/4 cup thinly sliced green onions
  8. 1 lb. low sodium bacon, cooked until crisp, cooled and crumbled
  9. 1/2 cup sour cream
  10. 1/4 teaspoon red pepper flakes (optional)
  • Preheat your oven to 375. Put  the bacon in a foil lined pan (foil lined because I hate washing greasy pans) and cook until nice and crispy, about 20 minutes.
  • Meanwhile, cut your Brie and Muenster cheeses into 1/2 inch cubes.
  • Dice the green peppers into 1/4 inch (more or less; doesn’t have to be perfect, just be sure it’s small) pieces.  Put into a small bowl with about a teaspoon of the bacon grease (you heard me… bacon grease.) Stir together then put into the microwave for 2 minutes on high power.
  • Mix together the mozzarella, muenster, brie, cream cheese, Parmesan  and sour cream. Add in the bacon, red pepper flakes if using, green onions and the green peppers.
  • Put in a 2 quart casserole (or a deep souffle dish or any pretty baking dish) and put in the 400 degree oven until bubbly and the top is nicely browned.
  • Serve with chips, veggie sticks or baguette slices.
  • NOTE- This makes a LARGE pan of dip so if you’re not feeding a large family (or the county) you may want to cut this in half 😛

Five minutes after setting it out. WAITAMINNIT! Where's MINE!?