Thursday, February 21, 2013
bacon, corn and cheddar skillet bread
Cast iron skillets are just cool. And everyone who has one is obsessed with it! I know people who use their grandmother's skillet. These things are treated like treasures.
Mine is super new and cheap, but I still love it! And I made you some bread with it! With bacon! So that makes it kind of cool, right?
Bacon and Corn Skillet Bread
serves 8
you'll need:
8 slices of bacon
4 cups AP flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons unsalted butter, cold and cut into cubes
1 egg, beaten
1 3/4 cup buttermilk
1 cup frozen corn
1/2 cup shredded cheddar cheese
1/8 teaspoon cayenne pepper
1 teaspoon coarsely ground black pepper
Lay bacon on a foil-lined baking sheet. Put in a cold oven and preheat to 425 degrees F. Set a timer for 15 minutes. Remove bacon from the oven, but keep the oven on 425. Set bacon aside to cool. When cooled, chop into small pieces.
Spray a large cast iron skillet with cooking spray and set aside. (You can also use a round cake pan if you don't have a skillet!)
In a large bowl, whisk together flour, sugar, salt, and baking soda. Add the cold butter and, using your fingers or a pastry cutter, break the butter down until it's coarse and crumbly.
In a small bowl, whisk the egg and buttermilk together. Add to the dry ingredients. Stir with a big spoon, working to moisten evenly (but don't overmix). Add bacon, corn, cheese, and cayenne and stir briefly. Gently knead dough a few times in the bowl until it just comes together (it will still be pretty shaggy... that's just fine. You DON'T want to over-knead or mix or your bread will be tough).
Transfer dough to skillet. Using a knife, mark an inch-deep X into the dough. Brush the top generously with buttermilk and top with black pepper. Bake in oven for 35-45 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.
Let bread rest for about 10 minutes before cutting and serving. Serve warm with butter. Enjoy!
Labels:
appetizers,
baking,
breakfast/brunch,
side dishes
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OOoooo this looks SO good! I would love to try making it with either vegetarian "bacon" or tempeh!
ReplyDeleteThanks! :) Great ideas for modification -let me know how it turns out!
DeleteYes! Still very cool even if it isn't old. :) I actually have a super old cast iron skillet from my grandmother, but I don't use it near as often as I should. Maybe I'll have to make this recipe! I love the idea of adding bacon to the bread... this whole recipe sounds delicious! :)
ReplyDeleteAdding bacon is always a good idea. :) So cool you have your grandmother's... I love that!!
DeleteI was straight over here when you used the magic words "Bacon" "Corn" "Cheddar" and "Bread"... it was like a spell had been cast.
ReplyDeleteCan't go wrong with any of those... and when all together... it just makes sense.
DeleteI had never heard of skillet bread until recently. Your version is irresistible. I have to try this asap. Thanks!
ReplyDeleteThanks, Wendy! With bacon and cheddar, how can you go wrong? :) Let me know if you try it!
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