I first created this recipe as a way to clean out my family's refrigerator and pantry before a vacation. I basically threw some things that we had on the verge of expiration together and hoped for the best. Now it is a favorite at our dinner table, barbecues, and lunch boxes.
Ingredients
Crisco Shortening, for greasing the pan
4 strips of bacon
2 C. all purpose white flour
1 C. wheat flour
2 tsp. Baking soda
2 tsp. Baking powder
2 tsp. Salt
4 eggs
3/4 C. whole milk
1/2 C. plain yogurt
3 Tbs. honey
1 can whole kernel corn, drained
3/4 C. shredded Cheddar Cheese
Directions
Preheat the oven to 375 degrees. Grease a 9x13 glass baking dish, including the sides with the Crisco.
In a saucepan, brown the bacon over medium heat until crispy, but not burned. Set aside 3 tbs. of the rendered fat and chop the bacon into small pieces.
Sift the flour, baking soda, salt, and baking powder together in a large bowl.
In a separate bowl, whisk the eggs until frothy. Slowly whisk in the milk, yogurt, and honey, and bacon fat until combined.
Slowly add the dry ingredients to the wet until just combined. Stir in the bacon pieces and corn until well incorporated.
Transfer the batter into the prepare pan and bake for 25-30 minutes until browned on top and a toothpick inserted comes out clean. Sprinkle the top with the shredded cheese and continue to bake until cheese is melted and slightly browned. Remove from oven and allow the bread to cool completely before serving.
Serving Size
10-15
Preparation Time
15 minutes
Cooking Time
30-35 minutes
