Bacon-Cheddar Cornbread

Serves 6 

1¼ cups yellow cornmeal

¾ cup all-purpose flour (sifted)

1½ tablespoons baking powder

1 cup evaporated milk

1 large egg (beaten)

¼ cup pure vegetable oil

½ cup cream corn

½ cup finely chopped bacon (cooked)

½ cup grated cheddar cheese

½ teaspoon salt

1. Preheat oven to 400° F.
2. Combine cornmeal, flour, baking powder, and salt in a bowl.
3. In a separate bowl, combine evaporated milk, egg, vegetable oil, cream corn, bacon, and cheddar.
4. Add dry mixture to wet mixture. Mix well. Pour batter into a greased 8-inch square pan.
5. Bake at 400° F for approximately 30-35 minutes, or until golden brown. Insert a thin wooden skewer or toothpick into center of cornbread, and if it comes out dry (or clean), cornbread is done.
6. Place pan on a wire rack, and allow cornbread to cool for approximately 5 minutes. Invert pan and gently remove cornbread. Serve warm.