Description
Corn Bread with Bacon, Cheddar Cheese, Jalapeno and Scallion
Like the greater part of the South’s cherished dishes, cornbread has roots that run profound, right back to Native Americans who dried and ground corn into cornmeal. Cornbread is a foundation of American food custom.
Adding bacon and cheddar to your cornbread, and utilizing Mama Fay’s to keep the bacon cheddar scallion cornbread moist and rich, add something unique to an American staple.
Our bacon cheddar scallion cornbread finds some kind of harmony among crumbly and delicate. This bacon cheddar scallion cornbread is so delicious and hearty with such countless various ingredients that it is scarcely seen as essentially a bread. This is essentially a meal in itself!
Cheddar scallion cornbread loads up with a sharp, smoky and salty taste. It’s an incredible difference to the moist, sweet bread.
Why this recipe works:
• Preheating the pan and covering it with bacon oil makes the dark crusty with a light smoky, nutty taste
• Utilizing sour cream alongside buttermilk builds the gentle tartness and general taste of the bread
• Adding a little oil to the batter brings about a more cake-like thickness
Notes: This recipe brings about a sweet and appetizing cheddar scallion cornbread. For less sweetness, the sugar can be cut considerably.
