Añada un poco de sabor extra a su pan de maíz con tocino, queso cheddar y cebolletas. Este es un plato excelente para preparar como refrigerio o como acompañamiento para el almuerzo o la cena. Mi consejo es que lo sirva con un poco de mantequilla y miel caliente.
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Category
Lunch
Servings
6
Prep time
25 minutes
Cook time
25 minutes
Add some extra flavour to your cornbread with bacon, cheddar and spring onions. This is a great dish to make as a snack or a side for lunch or dinner. My tip, serve it with some butter and hot honey.
Ingredients
- 400g (14 oz) bacon, diced
- 3 spring onions, sliced
- 200g (7 oz) aged cheddar cheese, grated
- 250g (9 oz) yellow cornmeal
- 100g (3.5 oz) flour
- 25g (1 oz) sugar
- 12g (0.4 oz) baking powder
- 8g (0.3 oz) salt
- 1 egg
- 350ml (12 fl oz) milk
- 60g (2 oz) butter, melted (plus extra for serving)
- hot honey, to serve
Directions
Add the bacon with a splash of water to a cast iron pan and place over medium heat. Render the fat from the bacon and cook until crispy. Once cooked, remove the bacon but leave the fat in the pan.
- Preheat the oven to 220°C (425°F).
- To make the batter, add the cornmeal, flour, sugar, baking powder, and salt to a mixing bowl and mix well.
- Next, add the egg and milk and mix until everything is combined.
- Add the melted butter and stir through.
- Now add the bacon, spring onions, and 2/3 of the cheese and mix well.
- Turn the heat on under the bacon fat and once hot, pour in the batter, spreading it evenly. Sprinkle the remaining cheese on top, place the pan straight into the hot oven, and bake for 20-25 minutes until cooked through.
- Let it rest for 10 minutes before turning it out. Slice and serve with extra butter and hot honey.
