• 1 slice of bacon
  • 1 cup of cornmeal
  • 1 cup of flour
  • 1/4 cup trader joes organic maple sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 14oz can creamed corn
  • 7oz of corn kernels
  • 1 cup sour cream
  • 1 egg
  • 1 tbl garlic chives
  • hot pepper minced (optional)

somewhere over the last couple weeks i fell in love with baking…

i’m not sure how it happened. it might of been these brownies

it might just be that suddenly i get it…

could it be?


whatever it is, i get it. i totally kind of get it. i thought cooking was relaxing, but baking my friends…i see why you do it. i see it now. it’s starting to make sense. real sense…so much so i just asked for this for mothers day!

i might have gotten the baking bug, but i still crave a great meal. a simple meal, and this is what accompanied a great chili we made the other night (recipe for that asap).

corn breads have always interested me. up here cornbread is sweet, kind of way to sweet for my liking. i think it takes on more of a cake consistency rather then a bread. i have not had much cornbread elsewhere but what i have had, much different. not a lot of sugar if any at all, crispier, made with bacon fat (which i adore, who doesn’t like bacon fat). i tried to combine both versions…i love the cake like texture but i also love some other recipes i have come across over the past couple years.

just weeks ago my friend jen gave me a recipe for this corn bread pudding. i immediately made it with some left over chili we had sitting in the freezer. it’s good. i mean, really good. it’s sweet, it has corn and best yet it was incredibly easy to make since it used boxed dry ingredients. the problem i ran into the other day, i grabbed the wrong box and instead of corn bread mix i ended up with blueberry muffins. not a problem i thought…i can figure this out.

did i re-create a box mix, no i think i did better. i kept it spice free since the chili i made was full of hot peppers. sour cream instead of buttermilk, there was creamed corn…don’t run away yet…i used a touch of maple sugar, and to top it off bacon fat. this is somewhere between a bread and a pudding but not mushy and full of flavor.

one bowl sour cream cornbread

  1. preheat oven to 425
  2. before you start prepping the below take out a cast iron skillet, i used a 10″. cook a piece of bacon over medium heat. eat the bacon when it’s cooked and spread around all that bacon fat.
  3. in a large to medium size mixing bowl add all of the dry ingredients. mix with a wooden spoon, make a well in the middle.
  4. add wet ingredients to the well and mix.
  5. pour into skillet coated with bacon fat.
  6. cook at 425 for 20 minutes.
  7. take out of oven and cool for 10 minutes.
  8. attack with a fork or spoon.

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