Just when you thought cornbread couldn't get any better, we bring in the bacon and Gorgonzola cheese. Martha White self-rising cornmeal makes this recipe quick and easy, so if you're in need of a quick cornbread fix this is the perfect recipe for you!
Level
Beginner
Prep Time
10 minutes
Cook Time
20 minutes
Serves
12-15
Cook it With Our
Directions
- Preheat oven to 425° F. While oven is preheating, spray two Cast Iron Wedge Pans with vegetable oil and place in the oven to preheat.
- Heat a cast iron skillet over medium heat. Add diced bacon and cook until crisped and fat is rendered. Remove the bacon to a paper towel lined plate. Reserve bacon fat.
- Whisk together cornmeal, sugar, and salt.
- In a separate bowl, whisk together milk, sour cream, and eggs.
- Add the egg mixture to the cornmeal and combine.
- Fold in bacon, gorgonzola, and scallion greens.
- Remove wedge pan from oven and evenly divide reserved bacon fat in each cavity.
- Carefully fill each mold ¾ of the way with batter.
- Bake for 15 minutes or until golden brown and edges are crispy.
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