Coffee Bacon Cornbread
1 teaspoon white vinegar
3/4 cup milk, brought to room temperature
4 slices of bacon
1 cup yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup coffee, brewed and brought to room temperature
1 large egg
Preheat the oven to 450° F.
Brew the coffee and set aside.
Mix the vinegar and room temperature milk together and set aside.
In a large, heavy skillet, preferably cast iron, cook the bacon over low heat until the fat is rendered and the bacon is crisp. Remove the bacon, let cool. Crumble the cooked bacon into bits and set aside. Save the bacon grease in the iron skillet, over low, keep heated while you prepare the bread batter.
In a medium size bowl, combine the cornmeal, flour, baking powder and baking soda together, then make a well in the center of the dry mixture. Pour in the milk-vinegar mixture. Add the brewed coffee. Finally, add the egg and blend it all with a fork. Add 1/4 cup of the bacon drippings and the crumbled bacon. Lightly and quickly blend and pour the entire amount into the heated iron skillet with the bacon grease. The batter will be thick and moist. Place the skillet into the preheated oven for 20 to 25 minutes or until the bread is firm to the touch and lightly browned on the top. To serve, cut into wedges and serve plain with your favorite coffee or as part of a hearty breakfast of eggs, salsa, and a wedge of cheddar cheese.
An iron skillet is the best utensil for any recipe for cornbread, however a non-iron skillet works well provided the handle is temperature safe to go into the oven. You can also use a warmed, lightly greased metal cake pan or porcelain casserole dish, about 8-10" in diameter.
Pairs Well With
Looking for a hearty, tangy, bursting with energy-giving flavor breakfast item? Make this scrumptious cornbread; it warms the body and makes every day brighter. Add eggs any style, generous servings of coffee and you'll please even the most particular appetite with this home cookin' cornbread.