Cornbread is a bread made using cornmeal which is readily available now.In this recipe we use our streaky bacon from our outdoor-reared pigs combined with dates,sultanas and a drop of honey for the extra sweetness.
The buttery light texture of the bread combined with the bacon is absolutely delicious and sure to impress the family.Make as one bread or spoon into muffin cases for an alternative.
- 350g Dry Cured Streaky Bacon.
- 40g unsalted butter
- 300g cornmeal
- 2 tsp baking powder
- 1 tsp honey
- 2 eggs
- Sultanas,dates(chopped and stoned),mixed citrus peel-a mix total of 250g.Soak in cold tea for a few hours and drain just before use.
- 600ml buttermilk.
Remove the rind and fry the streaky bacon in the butter at a medium heat so it becomes golden-chop into small pieces .Grease a dish ready and preheat the oven to 220ºC/gas mark 7.
Mix the cornmeal and baking powder in a large bowl.Whisk the eggs,honey and buttermilk in a jug.
Pop the dish in the oven.Stir the egg mixture into the cornmeal.Then add all the dried fruit,chopped bacon and the melted butter and bacon fats left in the frying pan and fold in carefully.
Pour the mix into the preheated dish and bake for around 30 minutes-until the top is a light golden colour.
Serve with butter and marmalade to the side. Delicious!