Corn Bread With Thyme And Sage

Name: Corn Bread With Thyme And Sage
Ingredients: 6 bacon slices; 6 tbs vegetable oil; 3 1/2 cups yellow cornmeal; 2 1/2 cups all purpose flour; 1/2 cup sugar; 2 tbl baking powder; 2 tsp milk; 2 cups canned creamed corn; 2 small onions, finely chopped; 5 large eggs; 2 tbls minced fresh thyme; 2 tsp dried rubbed sage

12 ingredients

1 steps

Ingredients

6 bacon slices
6 tbs vegetable oil
3 1/2 cups yellow cornmeal
2 1/2 cups all purpose flour
1/2 cup sugar
2 tbl baking powder
2 tsp milk
2 cups canned creamed corn
2 small onions, finely chopped
5 large eggs
2 tbls minced fresh thyme
2 tsp dried rubbed sage

Directions

1

{"0":"Preheat oven to 350. Lightly oil two 9 or 10 ince springform pans. Cook bacon in heavy large skillet over medium heat until crisp, about 6 minutes. Transfer bacon to paper towels. Transfer drippings to glass measuring cup, add enough oil to measure 1\/2 cup plus 2 tbls. Crumble bacon.","2":"Mix cornmeal, flour, sugar, baking powder and salt in a large bowl. Whisk milk, corn, onions, eggs, thyme, sage, drippings mixture and crumbled bacon in medium bowl to blend. Mix into dry ingredients. Divide batter between pans.","4":"Bake breads until tester inserted into center comes out clean, about 45 minutes. Cool slightly. Crumble enough bread to measure 5 1\/2 cups crumbs for stuffing. Cover remaining bread with foil. Before serving, rewarm in 350 oven for 10 minutes."}