CUSTARDY WILLIAMSBURG CORNBREAD
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 167). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
INGREDIENTS:
1 pound of bacon
1 pound can of cream style corn
½ cup sugar
1 teaspoon vanilla
2 eggs
2 ¼ cups biscuit mix
INSTRUCTIONS:
Fry bacon in a heavy, iron, oven-proof skillet. Remove bacon to drain on paper towels. Pour drippings into a 1-cup, metal, measuring cup. Put 2 tablespoons of the drippings back in the warm skillet, wiping the whole inside thoroughly.
Measure out ¾-cup of the drippings in the cup to use later, when cooled. Discard any additional drippings. If you do not yield this amount from the bacon (because the less fat in your bacon, the less drippings will it yield), add corn oil to the drippings to make up the difference. Beat cream-style corn with sugar, vanilla, eggs and biscuit mix.
Beat in the ¾ cup cooled drippings for 3 minutes. Pour into prepared skillet, keeping it hot on top of stove. Then, slide pan onto center rack of preheated 350°F oven to bake for about 50 minutes or until golden brown and tiny cracks appear on surface around edge of pan. Serve it warm, cut into 6 to 8 wedges.
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