Wisconsin Cheddar and Hickory-Smoked Bacon Cornbread
By Chefs Duskie Estes and John Stewart
Zazu Restaurant, Sonoma, CA
3/4 cup yellow cornmeal, preferably stone-ground
3/4 cup flour
1/4 cup sugar
1/2 cup (2 ounces) Wisconsin Cheddar Cheese, preferably aged, grated
8 ounces bacon, diced small, fried until fat is rendered and drained
2 1/4 teaspoons baking powder
1 1/2 teaspoons kosher salt
3/4 cup milk
1/2 cup corn oil
2 eggs, beaten
Preheat oven to 325°F. Spray 9-inch square baking dish or cast iron skillet with nonstick spray. In medium bowl, combine cornmeal, flour, sugar, cheese, bacon, baking powder and salt. In another bowl, combine milk, oil, and eggs. Add to cornmeal-flour mixture and stir just until blended. Do not overmix. Pour into prepared baking dish and bake until golden and springs back when touched, about 35 to 40 minutes.
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