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Nick Stellino’s Magic Cornbread
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4 slices bacon, diced
1½ sticks butter (8 tablespoons)
1½ cups cornmeal, preferably yellow
1½ cups flour
4 tablespoons C&H® or Domino® sugar
1½ tablespoons baking powder
1½ teaspoons salt
1 tablespoon light corn syrup
2 teaspoons C&H® or Domino® Organic Blue Agave Nectar or 1 tablespoon C&H® or Domino® sugar
1½ cups buttermilk
4 ounces sharp cheddar cheese, cut into ¼-inch dice
1 cup scallions, cut into ¼-inch rounds
1 jalapeño pepper, seeded and finely chopped (optional)
Serves 6 to 8
Preheat the oven to 400 degrees.
Start browning the bacon. While the bacon is cooking, melt the butter in a separate pan. I’ve used unsalted butter for this recipe; however, salted butter would be fine, too.
In a bowl, mix the cornmeal, flour, sugar, baking powder and salt. In a separate bowl, mix the eggs, corn syrup, agave nectar and buttermilk.
When the bacon is done, place it on a paper towel to drain. Add the egg mixture to the dry mixture, a bit at a time. Using a fork, mix it well.
Add the melted butter; now you’ll need to move quickly to prevent the eggs from cooking. Using a spatula, add the cheese to the mixture, then the scallions and the optional jalapeño pepper, and finally the cooled bacon.
Pour the mixture into a loaf pan. Bake the cornbread for 50 minutes, then turn off the heat and let it sit in the oven for 10 more minutes.
©2013 Nick Stellino Productions