1/4cupsugar or sugar substitute (I used Erythritol)
1/2cupcooked bacondiced into small pieces
1/2cupshredded cheese of your choice (I used cheddar)
1egg (or two egg whites) lightly beaten
4ounces(1/2 cup) creamed corn
8ounces(1 fluid cup) low-fat milk (I used almond milk)
2ounces(1/4 liquid cup) canola or vegetable oil
Heat oven to 400 degrees F.
Placed 1 tablespoon butter or oil into a seasoned 9-inch cast iron or oven safe skillet; place pan into the oven to heat while you prepare your cornbread batter.
To a large mixing bowl, add all dry ingredients except for bacon and cheese; whisk to combine, and set bowl aside.
To a medium mixing bowl, add all wet ingredients; whisk to combine. Pour wet ingredients into the bowl with the dry ingredients and use a mixing spatula or wooden spoon to stir until dry ingredients are all moistened. Add bacon and cheese; stir to combine.
Remove hot pan from oven and pour cornbread batter into it and use a spatula to cover entire bottom of pan, if necessary.
Return pan to the hot oven and bake for 20-25 minutes, or until light golden brown. Remove pan from oven and serve warm with butter and honey, if desired.
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