Sunday, July 17, 2011

Sage Corn Bread

2 strips bacon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups yellow cornmeal
3 tablespoon finely chopped fresh sage
1 egg
1-1/2 cups milk
1/2 cup canned corn
2 tablespoon melted butter

Preheat oven to 450ºF. Fry bacon in a 9-inch cast-iron skillet until crisp, remove bacon to paper towels to drain. Leave grease in the skillet and transfer to oven. Crumble the bacon and set aside. Quickly mix the dry ingredients, bacon, and sage leaves in a bowl. Whisk the egg in a small bowl until frothy, then whisk in the milk. Add milk mixture and corn to the dry ingredients. Add melted butter and blend thoroughly. When skillet is smoking hot, add batter all at once and return to oven for 20 minutes or until top is golden brown.