This week’s recipe from Amanda at A Few Short Cuts is: Bacon Cheddar Corn Bread. As soon as I saw the title, I thought to myself, “why have I never tried something like this before?”. It would be the most natural progression of corn bread for a southerner to make.
In the old days, way back in dinosaur times, I had bacon many times a week. Not so much any more since I’ve heard that bacon single-handedly caused the extinction of dinosaurs, the sinking of Atlantis and the fall of the Roman Empire! Anyway, that’s what bacon haters tell me; I’m not sure I believe them. So when I do have bacon, I hoard the bacon grease like King Midas hoarded gold. I have a Pyrex bowl I keep in the freezer. The level of which goes up or down depending on how much bacon has been recently consumed, or how much I’ve recently cooked with bacon grease.
Point being, I wanted to tried this recipe right away but didn’t have bacon in the house, but did have the rest of the ingredients and my beloved bacon grease! So I whipped it together sans the crumpled bacon but with the yummy bacon flavor. (No honey for me, just a couple teaspoons of regular sugar.) I really don’t know why I haven’t done this before. It was excellent and gone so fast, it made my head spin!
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