E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Bacon and Gorgonzola Cornbread Wedges Lodge Cast Iron | April 21, 2020 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 Cast Iron Wedge Pan Ingredients Cornbread ½ pound bacon, diced (fat reserved) 2 cups Martha White self-rising cornmeal 2 tablespoons sugar 1 teaspoon salt ¾ cup whole milk ¼ cup sour cream 3 eggs 1 cup gorgonzola, crumbled ¼ cup scallion tops, sliced Directions 1. 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. 2. 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. 3. Whisk together cornmeal, sugar, and salt. 4. In a separate bowl, whisk together milk, sour cream, and eggs. 5. Add the egg mixture to the cornmeal and combine. 6. Fold in bacon, gorgonzola, and scallion greens. 7. Remove wedge pan from oven and evenly divide reserved bacon fat in each cavity. 8. Carefully fill each mold ¾ of the way with batter. 9. Bake for 15 minutes or until golden brown and edges are crispy. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Bacon and Gorgonzola Cornbread Wedges Lodge Cast Iron | April 21, 2020 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 Cast Iron Wedge Pan Ingredients Cornbread ½ pound bacon, diced (fat reserved) 2 cups Martha White self-rising cornmeal 2 tablespoons sugar 1 teaspoon salt ¾ cup whole milk ¼ cup sour cream 3 eggs 1 cup gorgonzola, crumbled ¼ cup scallion tops, sliced Directions 1. 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. 2. 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. 3. Whisk together cornmeal, sugar, and salt. 4. In a separate bowl, whisk together milk, sour cream, and eggs. 5. Add the egg mixture to the cornmeal and combine. 6. Fold in bacon, gorgonzola, and scallion greens. 7. Remove wedge pan from oven and evenly divide reserved bacon fat in each cavity. 8. Carefully fill each mold ¾ of the way with batter. 9. Bake for 15 minutes or until golden brown and edges are crispy. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
