Buttermilk Cornbread
Serves 8
What you need:
- 2 strips of Ontario turkey bacon
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups buttermilk
- 1 tsp pure vanilla
- 1 large egg
- 1 cup fresh or frozen corn kernels, thawed
- 2 tbsp butter
Make it Super:
Preheat the oven to 350˚F (180˚C). Cook turkey bacon in an air fryer or skillet until crispy, dice and set aside.
Add the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl, mix and form a well in the center.
In another small bowl add buttermilk, vanilla and egg and whisk together. Pour into the center of the flour mixture and mix well to combine.
Fold in the bacon, and corn.
Place a 10-inch (25 cm) cast iron skillet over low heat and melt 2 tbsp of butter.
Pour the batter into the skillet and level with a spatula. Transfer to the oven and bake for 30-35 minutes or until the center is firm to the touch.
Cool for 5 minutes and serve warm.
Source: Chef Raquel Fox (islandgurlfoods.com)
