Date Bacon And Rosemary Corn Bread Recipes

BACON DATE BREAD

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add green onions to drippings; cook and stir over medium-high heat until tender, 1-2 minutes. Cool slightly., In a large bowl, whisk flour, baking powder, sugar, salt and cayenne. In another bowl, whisk eggs, sour cream and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 1 cup cheese, dates, bacon and green onions (batter will be thick)., Transfer to a greased 9x5-in. loaf pan; sprinkle with remaining cheese. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack. Serve warm.

BACON CORN BREAD

Steps:

• In a bowl, combine the first six ingredients just until blended. Pour into a greased 8-in. square baking dish. Sprinkle with bacon, poppy seeds if desired and paprika. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.

BACON-WRAPPED DATES

Steps:

• Preheat the oven to 425 degrees F.
• Stuff each date with 1 to 2 almonds. Wrap each date with half a piece of bacon and secure with a toothpick.
• Bake, turning the dates halfway through so the bacon is evenly cooked, 15 to 18 minutes. Serve warm or at room temperature.

HERB AND BACON CORN-BREAD STUFFING

Steps:

• Preheat oven to 325° F. and butter a 4-quart baking dish.
• Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes. Remove corn bread from oven and leave oven at 325° F. Coarsely chop separately celery, onions, and bacon.
• In a large, deep skillet sauté bacon over moderately high heat, stirring, until browned, about 10 minutes. Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.
• In a large bowl toss together corn bread and bacon mixture and transfer to baking dish. Stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.
• Drizzle stock or broth over stuffing and bake, covered, 1 hour. Drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.

SWEET BACON CORN BREAD

Steps:

• Preheat oven to 400 degrees F. Arrange bacon in a Reynolds® Bakeware Bacon Pan.
• Bake for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop.
• Stir together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8-inch Reynolds® Bakeware Pan.
• Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
• Drizzle with additional maple syrup, if desired.

ROSEMARY CORNBREAD

Steps:

• Preheat oven to 425 degrees. Put cornmeal in a large bowl. Sift flour, baking powder, baking soda, and salt together into cornmeal. Stir in chopped rosemary.
• Put eggs, sugar, buttermilk, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add flour mixture in two batches; mix until just combined.
• Divide batter between two 5 1/8-by-3 3/4-by-2-inch wooden molds; top each with 3 rosemary sprigs, if desired (remove before cutting). Bake until a cake tester inserted in centers comes out clean, 20 to 25 minutes. Let cool completely in molds on a wire rack.

DATE, BACON AND ROSEMARY CORN BREAD

Steps:

• Preheat the oven to 375 degrees. Grease a 9-inch springform pan with vegetable oil. Line the inside perimeter of the pan with the halved dates, putting the rounded side of the dates toward the pan. Set aside.
• In a mixing bowl, stir together the flour, cornmeal, sugar, baking powder, salt, pepper and rosemary. In another bowl, whisk the egg and milk together. Whisk in the 2 tablespoons of vegetable oil. Add the flour mixture, the chopped dates and the bacon and stir just to combine.
• Scrape the mixture into the prepared pan. Bake until the bread is lightly browned and firm to the touch, about 20 to 25 minutes.
• Mix the maple syrup and cayenne together. Remove the sides of the pan and brush the dates and the top of the bread with the maple syrup. Cut into thin wedges and serve warm with roast chicken, lamb or pork.