<——— don’t I look a wee bit befuddled here?
Sure, I use a computer and iPhone every day. I can tweet, post, and pin with the best of them. And, yes, I manage (just barely) an active blog. But, I don’t know a widget from a plug-in, or even how to back up my blog. It kinda scares me, blogging blindly.
To remedy this last one, I signed up for an online class specifically about the blog platform I use (WordPress). First class was last night. WHOA. Head is swimming. SO MUCH that I could do better! I hope to have a slightly improved look here eventually, with more pictures, and maybe even print-friendly versions of each recipe. I’m doing it all for y-o-u, my friends. Thank you so much for sticking with me all this time
Now let’s talk about something I DO know about. B-A-C-O-N! Oh Lordy, yes, I’ve gone and morphed my (formerly) fave cornbread recipe into a to-die-for treat! Bacon and sharp cheddar. Moist, tender corn bread. Together at last. But only for a while, cuz this bread won’t last long!
I needed to bring something for an annual cookout with long-time friends from our young, single volleyball days. We’re all much more settled now, but no matter what might be going on, we manage to get together for this October weekend to catch up, eat great food, and watch our huge gang of kids grow before our eyes.
What to bring? I called Dee, super hostess, to confirm she’d be making her usual chili. I offered to make this to go with it, knowing it would go perfectly with the rich, hearty chili. Boy, was I right. I think I ate three pieces while I was there – all with chili. CHOMP!
I doubled this for this crowd, for a 9×13 pan. Feel free to halve this if you want to try it out on a smaller group. IMHO, this would go really fabulously with yesterday’s Autumn Harvest Chili!
2 1/2 cup all-purpose flour
1 1/2 cups corn meal
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dry mustard
2 eggs, beaten
2 cups non-fat milk
1/2 cup canola oil
1 cup shredded sharp cheddar cheese
6 slices bacon, cooked crisp and chopped
Preheat oven to 400 degrees F. Prepare a 9×13 pan with spray oil.
1) In a large mixing bowl, combine dry ingredients (flour through dry mustard).
2) In a separate bowl, combine the eggs, milk, and oil.
3) Make a well in the center of the dry ingredients. Add the wet mixture all at once. Stir just until moistened, being careful not to overmix. Fold in the cheese and bacon using a rubber spatula, until distributed evenly.
4) Bake for 25-28 minutes. A toothpick inserted in the center will come out clean. The edges will just have begun to brown.
5) Let rest for 5 minutes before cutting into squares. Serve warm.