Thursday, November 11, 2010

Bacon is Indeed the Answer

I was in a very serious funk of uninspired-by-food, and then this recipe appeared in the paper. I went right out and bought cornmeal and bacon. Here's my version:

Bacon Bread!

1 large red onion- I think it was about a pound
3 (or 4) slices of trader joe's applewood smoked bacon
pinch of salt

1 cup cornmeal
1 cup AP flour
2 teaspoons baking powder
1 teaspoon salt

1 cup greek yogurt
1/2 cup water
2 tablespoons molasses
2 eggs

Pre-heat the oven to 350. Use a heavy, oven-safe skillet about 9" across. Fry the bacon until it's crispy, and remove from the pan. Slice the onion no more than 1/4 inch thick. Fry the onions in the bacon fat until the are very soft and have lost about 90% of their volume. A pinch of salt in the pan helps with this, besides keeping the onions from being one dimensionally sweet from the caramelization. When the onions are about done, Chop up the bacon. Mix all the dry ingredients and the bacon bits in a large bowl, put all the wet ingredients in a small bowl and whisk them together, then pour the wet into the dry and stir to combine. It doesn't need a lot of mixing. Pour the batter over the onions in the pan, and bake for about 35-40 minutes. Let the bread cool for 5 or 10 minutes and invert onto a plate.

My thoughts: NOM NOM!

Other than that, I got the batter a bit too moist. This is probably because I both under-measured the flour a trifle, and because I subbed molasses for the sugar in the original recipe. Next time (and there will be one, never fear!) I'll make the batter a little more stiff. This may cut my cooking time down some. I am starting to think, though, that my oven thermostat is a little cool. Every time I try a new recipe, the cooking time is way longer than recommended. Lastly, be aware that this bread has the same atomic weight as plutonium. Eat it with lots of fresh greens dressed with a splash of good vinegar.

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