Parmesan and Bacon Cornbread
 

Parmesan and Bacon Cornbread

It's fun to experiment with cornbread. Add your favorites to a cornbread
recipe-and you can really be creative. Try sun-dried tomatoes, salami, green
peppers, cheddar, or mushrooms. Think of your favorite pizza and add some of
the same ingredients to cornbread.
In this savory version, we added crisply cooked bacon, onions, basil, and
parmesan cheese. We loved it. Incidentally, this bread with the aromas of
bacon, onions, parmesan, and basil smells absolutely wonderful while baking.

1/2 to 2/3 cups crisply-cooked bacon pieces
1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons granulated sugar
1/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon dry, crushed basil
4 tablespoons butter, melted
2 large eggs
1 1/4 cup milk
2/3 cup grated parmesan cheese
1/2 cup diced onion

Preheat the oven to 375 F. Prepare a nine-inch pan by greasing well.
(We baked this bread in a nine-inch springform pan with a glass base.) Mix the
flour, cornmeal, sugar, salt, baking powder, and basil in a medium bowl.
Mix the bacon pieces, melted butter, eggs, milk, cheese, and onion together
in another bowl. Make a well in the dry ingredients and add the wet ingredients
to the dry. Stir together until mixed. Spoon the batter into the prepared pan.
Bake for 40 to 50 minutes or until a toothpick inserted in the center of the
bread comes out clean. If baked in a deeper pan or a light colored pan, it may
take longer to bake. Cool on a wire rack for ten minutes and serve warm.

Sandy U.

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