Bacon-Sriracha Cornbread

Name: Bacon-Sriracha Cornbread
Yield: makes 8 to 12 servings
Ingredients: 1 1/4 cups coarse yellow cornmeal; 2 cups cultured buttermilk; 6 slices thick-cut bacon; 1 1/4 cups unbleached all-purpose flour; 4 teaspoons baking powder; 1 teaspoon baking soda; 1/3 cup sugar; 1 1/2 teaspoons kosher salt; 2 eggs, lightly beaten; 4 tablespoons unsalted butter, melted; 1 cup fresh or frozen sweet corn kernels; 1/2 cup (2 ounces) grated sharp Cheddar cheese; 1/3 cup Sriracha

December 9, 2011

Soaking the cornmeal in buttermilk is a tip I picked up from my good friend Peter Reinhart’s epic tome, The Bread Baker’s Apprentice. The wonderful flavor it imparts and the texture it lends might keep you from ever considering using another boxed cornbread mix.

Recipe notes

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