Date, Bacon and Rosemary Corn Bread
Published December 14, 1996
- Total Time
- 45 minutes
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Ingredients
2 tablespoons vegetable oil, plus more for greasing the pan
½ cup chopped pitted dates, plus 12 dates, peeled, halved lengthwise and pitted
1 cup all-purpose flour
¾ cup yellow cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 ½ teaspoons chopped fresh rosemary
1 egg
1 cup milk
8 strips bacon, fried, drained and diced
2 tablespoons maple syrup
Pinch cayenne pepper
Nutritional analysis per serving (8 servings)
41 grams carbs; 42 milligrams cholesterol; 341 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 16 grams fat; 2 grams fiber; 286 milligrams sodium; 9 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Grease a 9-inch springform pan with vegetable oil. Line the inside perimeter of the pan with the halved dates, putting the rounded side of the dates toward the pan. Set aside.
- Step 2
In a mixing bowl, stir together the flour, cornmeal, sugar, baking powder, salt, pepper and rosemary. In another bowl, whisk the egg and milk together. Whisk in the 2 tablespoons of vegetable oil. Add the flour mixture, the chopped dates and the bacon and stir just to combine.
- Step 3
Scrape the mixture into the prepared pan. Bake until the bread is lightly browned and firm to the touch, about 20 to 25 minutes.
- Step 4
Mix the maple syrup and cayenne together. Remove the sides of the pan and brush the dates and the top of the bread with the maple syrup. Cut into thin wedges and serve warm with roast chicken, lamb or pork.
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