Bacon Corn Bread

Makes 8 servings

• ⅓ cup butter
• ¾ cup milk
• 2 eggs, lightly beaten
• ½ cup frozen whole kernel corn
• 1 cup yellow cornmeal
• ¾ cup all-purpose flour
• ⅓ cup sugar
• 1 Tbsp. baking powder
• ¾ tsp. salt
• 1 2.8- to 3-oz. pkg. cooked bacon pieces (⅔ cup)
• ¾ to 1 cup shredded cheddar cheese (3 to 4 oz.)

DIRECTIONS

Preheat oven to 350°F. In an oven-safe 3½- or 4-qt. nonstick Dutch oven melt butter over medium heat. Immediately remove pot from heat. Add milk, eggs, and corn to butter in pot; stir to combine. Add the next five ingredients (through salt). Stir just until moistened (batter should be lumpy).

Stir in half the bacon pieces and ½ cup of the cheese. Sprinkle remaining bacon and cheese over top. Bake 20 to 25 minutes or until a toothpick comes out clean. Serve warm.

Per serving 327 cal., 16 g fat (8 g sat. fat), 87 mg chol., 865 mg sodium, 35 g carb., 1 g fiber, 10 g sugars, 12 g pro.

size it right

To ensure accurate bake times for this recipe, check the diameter of your Dutch oven. It should be between 7½ and 8½ inches.