Poppyseed Cornbread

This cornbread is fabulous- moist and crumbly, with just a hint of bacon. A versatile muffin-cake that can be served with a savory meal or enjoyed on its own!

Ingredients

• Sugar  ·  6 ounces 
• Salt  ·  1/2 teaspoon 
• All Purpose Flour  ·  12 ounces 
• Yellow Corn Meal  ·  5 ounces 
• Baking Powder  ·  1 ounce 
• Eggs, separated (save both the yolks and whites)  ·  3 
• Butter, melted  ·  4 ounces 
• Heavy Cream  ·  10 ounces 
• Sliced Bacon  ·  8 ounces 
• Bacon Fat  ·  2 ounces 
• Herbie's Poppy Seeds Blue (whole)  ·  2 tablespoons 

Instructions

Pre heat your oven to 325 degrees

Dry Ingredients: In a large bowl combine the sugar, salt, flour, cornmeal, and baking powder. Reserve.

Wet Ingredients: In a medium bowl combine the egg yolks, heavy cream, and butter. Whisk and Reserve.

Heat a large skillet over med high heat. Once the pan is hot add the bacon. Render the fat off of the bacon for about 5 minutes until bacon is crispy. Remove the skillet from the heat and let the pan cool. Remove the bacon from the fat, drain on paper towels and reserve. Then pour all of the rendered fat into the bowl of wet ingredients.

In a small bowl add just the egg whites. Whisk vigorously until the egg whites have formed stiff peaks.

Pour the wet ingredients into the large bowl of dry ingredients, add Herbie's Poppy Seeds and mix until well incorporated. Then fold in the whipped egg whites with a rubber spatula until well incorporated.

Pour the cornbread batter into a 9"X13" baking dish and bake in a 325 degree oven for 45 min.

Take the cornbread out of the oven and let it cool. Chop the crispy bacon from earlier and garnish on top of the cornbread. Enjoy with Williamson Wines Folly Vineyard Two.

Jenny's Tip: - This recipe is also fantastic with Herbie's Salad Herbs. Use it in the recipe the same way you would poppyseed; simply swap the two for a different spin on a classic cornbread recipe.