Bacon Onion Cornbread

INGREDIENTS

  • 1 cup flour

  • 1 cup cornmeal

  • 1/4 cup sugar

  • 4 tsp baking powder

  • 1/2 tsp salt

  • 2 eggs

  • 1/3 cup butter melted

  • 1 cup buttermilk

  • 1 cup onion, small diced

  • 1 cup chopped bacon

  • 1 cup whole corn kernels

Directions

  1. Preheat oven to 350 degrees.

  2. Whisk together flour, cornmeal, sugar, baking powder and salt.

  3. In a separate bowl, whisk together egg, buttermilk and melted butter.

  4. Combine the wet and dry ingredients just until mixed.

  5. In a medium size pan ( preferably cast iron) on medium high heat, render down the chopped bacon until browned then remove from heat leaving the rendered fat in the pan.

  6. In the same pan saute the small diced onion until translucent then add the whole corn kernels and continue to cook for another 2 minutes.

  7. Add cooked bacon, onion, and corn to cornbread batter and mix until just incorporated.

  8. Spread into a greased 8x8 pan and bake 30-35 minutes or until a toothpick comes out clean.

A recipe by

JACOB ANGUIANO, CULINARY ARTS INSTRUCTOR

Born in Boynton Beach, Florida, Jacob was raised in the south Florida area. Jacob earned his BA in Culinary Arts and Food Service Management with a concentration in International Hospitality Operations at Johnson and Wales University’s north Miami Campus where he learned fundamentals from chefs with a variety of backgrounds and experiences. After moving to New Orleans, his first job in the city was working as sous chef at the New Orleans Saints training facility. He then worked as a sous chef at Jack Rose, then Saint John, then lastly Chef de Cuisine at Rosedale for two years before making the move to NOCHI.

Jessica Sigmundsson