I generally prefer to bake from scratch. But on those days when you don’t have the time to be bothered with measuring, these baking mixes sure come in handy! I love Trader Joe’s baking mixes. They never have those hydrogenated soybean oil or any preservatives in their mixes. With this particular baking mix, they also have corn kernels, which is nice because it actually gave the cornbread more texture and flavor.
I baked this during the day and paired it with a bowl of chicken chili (recipe to come…) we had for dinner. It really hit the spot. I love autumn! Perfect weather for soups, stews and chili! And it makes baking bearable again. Yay!
- 4 slices of good quality bacon, cubed
- 1 egg
- 1/2 cup of canola oil
- 3/4 cup of buttermilk
- 1 (15 ounce) box of cornbread mix (I used Trader Joe’s brand)
- 3 scallions, finely chopped
- 1 cup of shredded sharp cheddar cheese
In a medium skillet over medium heat, brown bacon until crisp. Using a slotted spoon, transfer bacon to a plate lined with paper towel; set aside. Reserve about 1 teaspoon of bacon fat for greasing the baking pan.
Preheat the oven to 350 degrees F. Grease an 8-inch round baking pan with the reserved bacon fat.
Using a stand or electric mixer (or mix by hand) beat egg, oil and buttermilk until well blended. Add cornbread mix, chopped scallions, cheddar cheese and bacon. Continue to mix until just moistened, do not overmix. Pour batter into the prepared pan.
Bake for 35-40 minutes or until toothpick/tester inserted into the center comes out clean. Let the cornbread cool slightly before serving.