I used my Jane’s Basic Cornbread Mix that I made a while back. It was great to have a mix on hand without having to but something store bought.
The batter is very dry. The bacon drippings give a nice bacon flavor throughout the bread, which is nice.
The American cheese slices at the end are strange. There is a clump of cheese on top of each slice. American cheese does melt nicely, but it doesn’t spread out like other cheeses.
I could have done without the cheese honestly. It wasn’t my favorite for the texture alone.
The bread itself is very dry. You cannot pick up the bread and eat it without it falling apart completely. Maybe adding some softened butter to the mix would have helped with that.
It is a drier cornbread. This isn’t necessarily bad, just a different style of bread.
Overall the flavor was good, it needed butter!
NEW FANGLED CORN BREAD
10 Ounces Corn Bread Mix
1/2 Cup Milk
1 Egg, Lightly Beaten
4 Strips Bacon, Cooked and Crumbled
2 Tablespoons Bacon Drippings
2 Slices American Cheese
Mix together corn bread mix, milk, egg, crumbled bacon, and bacon drippings. Turn into a lightly greased 8 inch square pan or pie plate. Bake in a preheated 425 degree oven for 18 to 20 minutes. Cut each slice of cheese into 4 pieces. Remove bread from oven and arrange cheese slices on top. Return to oven for 3 to 4 minutes until cheese is melted. Serve warm.
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