Maple Bacon Cornbread
1 ¼ Cup Martha White® Self-Rising Cornmeal
1 Cup Martha White® Self-Rising Flour
¼ Cup sugar
1 ¼ Cup Mayfield® buttermilk
¼ Cup melted butter
¼ Cup maple syrup
1 Cup shredded cheddar cheese
1 Cup crumbled bacon
1 teaspoon vanilla
- Mix flour, cornmeal and sugar.
- Mix all wet ingredients and then mix in the dry to the wet.
- Add cheese and bacon once all the rest is combined.
- Bake in a greased Lodge® 10.25 inch skillet at 400° for 30 minutes.