CHEDDAR BACON CORNBREAD

Cheddar Bacon Cornbread image

Provided by Cassie *

Time 35m

Number Of Ingredients 8

1 large egg
1/4 c oil
1 1/2 c buttermilk
2 dried habanero peppers, crushed - heat is optional
2 c self-rising enriched white corn meal mix
1/2 lb bacon, cooked and crumbled
1/2 - 3/4 c shredded, cheddar cheese
1/4 c oil for skillet

Steps:

1. Preheat oven to 450ºF. Coat 8-inch ovenproof skillet with about 1/4 cup oil, or enough keep from sticking. Heat skillet for a good 5 - 10 minutes. Oil should be good and hot, so when you add the batter it sizzles.
2. Beat egg in medium bowl. Stir in milk, oil and corn meal and spice if using until smooth.
3. Batter should be creamy and pourable. If too thick, add 1 or 2 tablespoons more milk. Pour into prepared skillet or pan. Sprinkle bacon and cheese evenly over batter. Using a fork, drag in a zig - zag motion throughout the batter, not going through to the bottom of the pan. As you don't want the cheese and bacon on the bottom.
4. Bake for 20 - 25 minutes or until desired brownness. Yummy!