Ingredients:
Cornbread
1 c. sugar
1/2 c. butter or margarine
3 eggs
1 c. sweet milk
2 tsp. baking powder
pinch salt
1 c. cornmeal
1 c. flour
Casserole
1 (16-oz.) pkg. bacon
6-8 eggs
1 c. grated cheddar cheese
Cooking Instructions
Cream butter and sugar. Add eggs. Beat well and add milk. Add the dry ingredients, beat well.
Pour half the cornbread batter in a well greased 13 x 9 inch pan. Lay the bacon on top to cover the cornmeal. You may not need all of it. Overlap the pieces some as they will shrink while cooking. Beat the eggs and pour over the bacon. Sprinkle the grated cheese on top, and pour the rest of the batter over all. Bake at 350 for 30-40 minutes until golden brown and set up in the middle, and the bacon is cooked.
Note: You can use pre-cooked bacon to reduce the baking time. I like it best with a lot of eggs, sometimes I use more then 8. I have also done it with crumbled breakfast sausage.
Cornbread
1 c. sugar
1/2 c. butter or margarine
3 eggs
1 c. sweet milk
2 tsp. baking powder
pinch salt
1 c. cornmeal
1 c. flour
Casserole
1 (16-oz.) pkg. bacon
6-8 eggs
1 c. grated cheddar cheese
Cooking Instructions
Cream butter and sugar. Add eggs. Beat well and add milk. Add the dry ingredients, beat well.
Pour half the cornbread batter in a well greased 13 x 9 inch pan. Lay the bacon on top to cover the cornmeal. You may not need all of it. Overlap the pieces some as they will shrink while cooking. Beat the eggs and pour over the bacon. Sprinkle the grated cheese on top, and pour the rest of the batter over all. Bake at 350 for 30-40 minutes until golden brown and set up in the middle, and the bacon is cooked.
Note: You can use pre-cooked bacon to reduce the baking time. I like it best with a lot of eggs, sometimes I use more then 8. I have also done it with crumbled breakfast sausage.
