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The Best of Bacon: Bacon and Asiago Cheese Cornbread

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Why is it when I eat most cornbread's my mouth feels like I just licked up half of Death Valley. A bunch of yellowish dry coarse crap! That isn't cornbread. Hell, it's not even something edible. You want a cornbread with taste, texture and flavor!

When we make cornbread there is no dry grit. You want grit, munch on a piece of sandpaper! With this cornbread we take taste to new heights. This cornbread is moist and we use fat to make it that way. You need fat in your diet or you will die. The secret here is cream and bacon fat. This is called taste!

When we decided to create this cornbread, we wanted something special. We achieved that and then some. A sweetened cornbread which is laced with finely grated Asiago cheese and loaded, yes loaded, with bacon. Bacon, cheese and corn -- the trinity of taste!

Ingredients needed to make Bacon and Asiago Cornbread:

  • 1/2 cup melted butter
  • 2/3 cup brown sugar
  • 2 eggs
  • 2/3 cup heavy cream
  • 1/2 pound cooked bacon, chopped
  • the rendered bacon fat from the bacon
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup flour
  • 1 cup yellow cornmeal
  • 1 cup finely grated Asiago cheese

Steps:

  1. Pre-heat your oven to 375 degrees. Line the bottom of a 9x9 baking pan with parchment paper.
  2. In a mixer with a paddle attachment, beat the melted butter and brown sugar until smooth.
  3. Add the eggs, cream, bacon and bacon fat and beat until very well combined.
  4. Add the baking soda, salt, flour and cornmeal and beat just until the mixture comes together.
  5. Fold the finely grated Asiago cheese into the batter.
  6. Spoon the batter into the prepared pan.
  7. Place the pan into the oven and bake 35 minutes.
  8. Remove the pan from the oven and let the cornbread cool in the pan 15 minutes.
  9. Carefully remove from the pan and let cool on a rack.

The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.

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