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Cheddar & Bacon
Corn Bread

  • Serves 6 to 8 people

  • 1 C All Purpose Flour
  • 1 C Yellow Cornmeal
  • 2 T Baking Powder
  • 3/4 T Salt
  • 1/4 T Cayenne
  • 1/4 C Sugar
  • 1 Stick Butter
  • 2 ea Eggs
  • 1 C Milk, room temp
  • 8 oz Adams Reserve Cheddar slices
  • 3 Bacon slices, cooked and chopped
  • 1 T Parsley, chopped
  • 1 T Butter (reserve)

Preheat the oven to 350ºF. Combine the first five ingredients on the list and set aside. In a stand mixer or in a bowl with a hand blender, cream the butter and sugar together until creamy. Add the eggs one at a time, mixing and scraping thoroughly between each addition. In three rotations, add in the dry ingredients alternating with the milk. In a cast iron skillet or non-stick skillet over medium heat, melt the 1 T of butter. Once melted, add the batter and cover the top with the Adams Reserve Cheddar cheese slices. Then sprinkle on the bacon and the parsley. Bake for 20 to 25 minutes, or until the top is browned and the center is set. Serve warm.