Bacon Corn Bread

Bacon Corn Bread by Tony van Roon

"This is a 1941 recipe by Mrs. Fred Snell, Erie, PA."

About 12 Servings.


        1  cup corn-meal
        1  cup white flour
        3  tsp baking powder
      1/2  tsp salt
        1  Tbsp sugar
        1  egg, well beaten
        1  cup sweet milk
      1/4  cup diced bacon

Sift flour, measure, and sift with baking powder and salt. Add corn-meal. Combine egg, milk, and bacon which has been crisped. Add dry ingredients. Fill well-oiled muffin tins 2/3 full. Sift flour, measure, and sift with baking powder and salt. Add corn-meal. Combine egg, milk, and bacon which has been crisped. This recipe can be made in about 10 minutes!
Bake in hot oven (450°F) about 15 minutes.