Bacon Corn Bread
10 ingredients
5 steps
Ingredients
- 3 center-cut bacon slices
- 3/4 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup reduced-fat sour cream
- 1 cup low-fat buttermilk
- 1/2 cup egg substitute
Directions
-
1Preheat oven to 425°.
-
2Cook bacon in a 9-inch cast-iron skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings. Discard remaining drippings, but do not wipe out pan. Crumble bacon; set aside.
-
3Place pan in oven at 425° for 8 minutes.
-
4Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients. Combine sour cream, buttermilk, 1 tablespoon reserved drippings, and egg substitute, stirring with a whisk. Add to flour mixture, stirring just until moist. Gently fold in bacon; pour batter into preheated pan.
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5Bake at 425° for 20 minutes or until golden. Cut into 8 wedges.
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