Bacon Rosemary Cornbread Batter
- 1 c. sifted flour
- 1 c. yellow cornmeal
- 2 tbsp. sugar
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 1 c. milk
- 1/4 c. shortening
- 1 tbsp. minced rosemary
- 1/3 c. homemade bacon bits
- 1 tbsp. bacon fat
Sift together dry ingredients. Beat egg and add milk. Melt shortening; add with milk mixture to dry ingredients. Mix only until dry ingredients are moistened. Fill greased muffin tins 2/3 full. Bake at 425 degrees for 20 to 25 minutes. Let cool. Frost with Cream Cheese Frosting and garnish with bacon bits. Makes 12.
Cream Cheese Frosting
- 4 ounces unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.