Cheddar-Scallion-Bacon Cornbread
Cheddar-Scallion-Bacon Cornbread
Adding bacon and cheddar to your cornbread, and using Country Crock to keep the bread rich and moist, adds something special to an American staple.
Servings
0
servings
Ingredients
- 1/2 cup country crock, plus more for coating pan
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup sharp cheddar, shredded
- 1/2 cup finely sliced scallions
- 6 slices bacon, cooked and crumbled
Directions
- Position a rack in the center of the oven and preheat to 375 F. Grease an 8-inch square pan with Country Crock. Melt 1/2 cup Country Crock and set aside to cool slightly. In a large bowl, combine the sugar, eggs, and buttermilk and whisk until smooth.
- Add the flour, cornmeal, baking soda, and salt, and stir until evenly combined. Stir in cheddar, scallions, and bacon. Pour the batter into the prepared pan. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.