Bacon and Chive Cornbread (8)

This cornbread is best served still warm from the oven, with or without butter dribbling over it, but also good cold. It can be served as a simple lunch, or with soup, and makes a great base for a chicken stuffing. As an alternative to the bacon , or to complement, you can jazz it up with a selection from chopped sun dried tomatoes, spring onions, parma ham, cubes of Cheddar or Parmesan , chilli and herbs if wished . This is from ” Sophie Grigson’s Country Kitchen”.

Bacon and Chive Cornbread (8)
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Bacon and Chive Cornbread (8)
Print Recipe
  1. Preheat the oven to 200 C, 180 Fan, Gas 6. Grease a 20x20 cm shallow tin generously.
  2. Mix the flour with the cornmeal, baking powder, sugar, bacon, chives and salt. Make a well in the centre and pour in the milk.
  3. Add the eggs and the oil or melted butter and stir everything together until evenly mixed.
  4. Pour into the tin and bake for 20-25 minutes until firm to the touch. Double check by plunging a skewer into the centre. If it comes out clean the cornbread is done.
  5. Let it rest in the tin for 5 minutes then turn out. Eat warm or cold, cut into chunky squares.
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