Southern Bacon Cornbread

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   1. Heat a large (10-inch) cast iron skillet over medium heat. Cook the strips of bacon until crisp. Remove to paper towels to drain.

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   2. While the bacon is cooking, use a very sharp knife to carefully remove the kernels from the corn cobs. Place the kernels in a large mixing bowl.

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   3. Add the corn meal mix and sugar to the corn. Stir to combine.

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   4. Whisk together the eggs and milk. Slowly stream into the corn meal mixture.

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   5. Add the shredded cheese. Stir until combined. (I like to use a blend of cheddar and pepper Jack; you can choose your favorite cheeses.)

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   6. Once the bacon is crisp and drained, chop into bite size pieces. Stir into the cornbread mixture.

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   7. Carefully stream 3 tablespoons of the hot bacon grease into the cornbread batter. Stir.

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   8. Pour the batter into the hot skillet. Place in a 350u00b0F oven and bake for 45 minutes or until cooked throughout and browned on top.

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   Note: Oven times may vary. Bake until a toothpick comes out clean and golden on top.

No additional tips available.