Corn Bread with bacon bits

This corn bread officially in my favorite food list. I suppose the bacon bits did the trick and elevated it to a new level. Taste great as it is and even better to sponge up your favorite gravy.

2 tbs butter + 1 tbs oil

3 shallots - sliced

3/4 cup fresh corn

1 strip of bacon - cut into small bits

1 cup cornmeal
1/2 teaspoon baking powder

3 tbs plain flour
1 teaspoon salt
1 cup shredded cheddar cheese - use half
3/4 cup buttermilk
2 eggs, beaten
spring onion - sliced

1 jalapeno  chili - sliced
dash chili flakes
                                         

In a skillet, heat butter and oil. Add bacon bit and saute till crispy. Saute onion till soft. Add the corn and cook for a minute or two. Set aside to cool.

In a bowl mix the dry ingredients. In a separate bowl, all the wet ones, mixing well. Give the batter a good stir. 

Add the cool sauted onion and bacon and give it a good mix.

Pour mixture, which is a bit runny into a pan ( I used a loaf pan) and bake in a preheated oven, 190 deg cel for 45 min.

Gently remove bread. Cut into slices. Best eaten warm with gravy of your choice. 

Refrigerate if you're not eating since this bread does not stay fresh too long and best eaten by two days.

Enjoy...jue