From Sandi's Recipe File - Bacon Buttermilk Corn Bread

Presents

"Bacon Buttermilk Corn Bread"

Recipe Source:
April 2000 Issue
Reader's Digest

Serving Size: Makes 9 servings

Amount Ingredient

2 strips lean bacon, chopped

Vegetable oil (optional)

1 1/3 cups cornmeal

2/3 cup all purpose flour

2 tablespoons sugar (optional)

1 tablespoon baking powder

1/4 teaspoon baking soda

Dash salt

2 large egg whites

1 large egg, lightly beaten

1 cup low fat (1% milkfat) buttermilk or soured milk

Preparation Instructions:

Preheat oven to 450 degrees. In a small saucepan, cook the bacon over moderate heat until crisp. Remove bacon, reserving drippings. Drain the bacon on paper towels; set aside.
Measure the drippings. If necessary, add vegetable oil to the drippings to measure 3 tablespoons; set aside. In a large bowl, stir together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.
In a medium size bowl, combine the egg whites, egg, buttermilk, the 3 tablespoons drippings, and the bacon pieces. Add to the flour mixture all at once and stir just until combined.
Pour the batter into a lightly greased 8 x 8 inch baking pan. Bake for 22 to 24 minutes or until golden. Serve warm. Makes 9 servings.

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