It’s impossible to get burned out on food fads in smalltown southeastern New Mexico. There are no cupcake shops (heck, there isn’t any kind of bakery), no restaurants topping their food with foam, and bacon stays where it belongs – next to eggs, not in desserts.
Not that adding bacon to cornbread is particularly trendy, but I naively fell for the naming trickery of this bread and didn’t realize until I was eating it that “cornmeal loaf” is cornbread. In this case, cornbread with bacon and without any fruit, as I didn’t want to confuse the issue of whether this was a dessert or breakfast. With a poached egg on top and savory bits of bacon mixed in, this is classic breakfast all the way.
Caitlin, who evidently can’t resist the combination of fruit and cornmeal, chose this for Tuesdays with Dorie, and she has the full recipe posted. I substituted whole wheat pastry flour for half of the whole wheat flour, left out the fruit, reduced the sugar to ⅓ cup, and added 6 strips of cooked chopped bacon, as recommended by Dorie in her savory variation.
One year ago: Espresso Chocolate Shortbread
Two years ago: Lime Meringue Pie
Three years ago: Chunky Peanut Butter and Oatmeal Chocolate Chipsters
This cornbread looks so great, Bridget! I love Dorie’s savory suggestion to add the bacon and topping it with a poached egg is genius.
That looks soooo good. I can’t find the recipe link – do you mind posting it? 🙂
Nicole – It looks like Caitlin hasn’t updated her blog with the recipe yet. Once she gets her post up, I’ll update the link. Sorry about that!
This looks absolutely amazing. I never thought to add bacon to cornbread (and I LOVE bacon) so I will most definitely be doing that next time!
Wow, that looks really good with the bacon! I haven’t fallen for the bacon trend, but I do love bacon. I made this with apples which was also very good.
What a different loaf with the bacon. That must add a certain kick to it.
i live in a fairly HUGE city (ahem, houston) and i don’t even think that bacon in desserts has become trendy here!! heck, we aren’t even on the SALTED dessert band-wagon yet!! we are a large city, but when it comes to food trends… we are kind of stuck in a rut. i’m not a bacon fan by any means but this sounds amazing for the meat lovers out there! your loaf looks SO lovely.
Oh yum! I bet this would make one heck of a grilled cheese with some manchego and sliced tomatoes. Mmmmm…
i bet that’s one tasty cornbread…and you make a darn-good poached egg, too, i see. i love your new blog look!
I love it. At first glance, I thought the eggs were ice cream 🙂 which might not be a bad idea, either.
This cornbread sure looks tasty! I’ve been craving for poached eggs lately and I’m glad to have seen it in this recipe. The photos are marvelous 🙂
I’m pretty sure I’d eat cardboard with a poached egg on top of it. Of course, this cornmeal and bacon loaf surely tastes a lot better than cardboard. Love the savory adaptation.