Prep: 15 minutes
Bake: 20 minutes • Serves: 8
1/4 cup red pepper jelly
6 slices PICS thick-cut bacon, chopped
2 PICS large eggs
2 cups yellow cornmeal
1 cup PICS whole milk
1/2 cup PICS all-purpose flour
1/2 cup PICS honey
1-1/2 teaspoons PICS baking powder
1. Preheat oven to 375°. In medium bowl, stir 1/2 cup softened butter and jelly. Makes about 1/2 cup.
2. In large oven-safe skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally. With slotted spoon, transfer to paper towel-lined plate; discard all but 2 tablespoons drippings.
3. In large bowl, whisk eggs, cornmeal, milk, flour, honey, baking powder, and remaining 1/4 cup melted butter and bacon; pour into same skillet with drippings. Bake cornbread 20 minutes or until top is lightly browned and toothpick inserted into center comes out clean.
4. Cut cornbread into 8 slices; serve with red pepper jelly butter.
Approximate nutritional values per serving (1 slice cornbread, 1 tablespoon butter mixture):
401 Calories, 22g Fat (12g Saturated), 101mg Cholesterol, 231mg Sodium,
46g Carbohydrates, 3g Fiber, 19g Sugars, 17g Added Sugars, 8g Protein