Cheddar-Scallion-Bacon Cornbread

Adding bacon and cheddar to your cornbread, and using Country Crock to keep the bread rich and moist, adds something...
The Daily Meal

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.    

Notes

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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.

Cheddar Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheddar Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Cheddar Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.