Classic (Just Bacon-y Enough) Corn Bread
I'm a bit of a geek for cornbread. I like it with jalapenos, with honey, or with raspberry jam. I like it in the shape muffins or quickbread or cake. It's a versatile, always tasty treat.
This week, I went super classic. This week, I am committed to simplicity.
Planning!
I started with Mark Bittman's Cornbread recipe, but made a few streamline-y, tasty changes: no buttermilk (even though I can doctor up Lactaid into buttermilk when I want to, I didn't want it for this because I was cutting the sugar), no sugar. Bacon fat instead of butter. Sounds great, right?
Here's the nutritional breakdown from Fitbit...
Groceries I had on hand... (all of them!)
- bacon fat
- corn meal
- flour
- salt
- baking powder
- eggs
- milk
Groceries I had to buy... (none of them!)
Total monies spent for the entire recipe: $0
Total monies spent for each of these 6 snacks....
$0 per meal...
Cooking!
Surprise.... corn bread is insanely easy! Even when you're adding fresh veggies - jalapenos or fresh corn or whatever!
I put the bacon fat into a cold skillet, then put the skillet in the oven while it preheated. I was done mixing the batter by the time the oven had come up to temperature. Half an hour later, it was done and cooling on the counter.
Corn Bread, I would never want to quit you.
