Bacon Blueberry Cornbread.
It's the bomb. Moist and both sweet and savory with a smoky/crunchy crust.
Cook 6-7 pieces of bacon in a cast iron skillet. Remove bacon and pour off 90% of the drippings, leaving a two or three teaspoons in the pan, swish it around and up the sides.
In a large bowl mix
1 and 1/2 cups corn meal
1 and 1/2 cups all purpose flour
2 Tablespoons baking powder
1/2 cup white sugar
two pinches of nutmeg
2 large eggs
1 and 1/2 cups milk
1/4 cup plus 1 Tablespoon lard - melted
Mix wet ingredients into dry in the big bowl until moistened and pour into bacon greased pan. Top with a pint of fresh blueberries (fresh in season or thawed from frozen, then patted dry to remove the extra juice) and chopped bacon.
Bake for 25-30 minutes. If not done - reduce heat to 350 degrees and bake another 5-10 minutes. Edges should be nicely brown and a knife stuck in the center should come out clean when it is done.
Served with a big salad and a cold beer for Partner in Grime it was a great little supper.
And someone woke up from their nap when the pan went past.