I know they're not coming out in order, this is actually "Kentucky Cornbread 2.4," but this one couldn't wait. While this was not the most heart-smart cornbread so far. That one didn't get a number, yogurt instead of sour cream, extra virgin olive oil instead of corn oil, yuck, and it took as long as good cornbread dammit. A pound of bacon and its drippings helped to make this one of the most tasty in the "Kentucky Cornbread" series so far. Sauerkraut, banana peppers, and extra sharp cheddar rounded out what turned out to be one of our favorites. The crust was crispy and beautiful, and they all released from the mini-loaf pans perfectly. Like a number of the other first draft recipes I've done, this one had silly illustrations. Anyway, here's a picture of the set of ingredients (turned out I was out of jalapeños, but the bacon was cooked, so this picture will have to do for now) followed by Helmut's first draft:
What the hey, I took more pictures than I thought I'd need, and this was real good cornbread, so here's its baby pictures. The first shows add-in distribution. A pound is a lot of bacon, even counting the nibble factor, but I wanted each one to have a good bit. I went for breaking it up and adding it to each mini-loaf.