Country Cheese-topped Cornbread

This cornbread has yogurt & honey in the batter, along with pieces of bacon & whole kernel corn, plus cheddar cheese that's sprinkled on top.

Ingredients:

• 4 strips bacon
• 2 cups all-purpose flour
• 1 cup wheat flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 4 eggs
• 3/4 cup whole milk
• 1/2 cup plain yogurt
• 3 tbsp honey
• 1 can whole kernel corn, drained
• 3/4 cup shredded cheddar cheese

Directions:

Preheat oven to 375 degrees. Grease a 9x13" glass baking dish, including sides. In a saucepan, brown bacon over medium heat until crisp, but not burned. Set aside 3 tbsp of rendered fat; chop bacon into small pieces. Sift flour, baking soda, salt, and baking powder together in a large bowl. In a separate bowl, whisk eggs until frothy. Slowly whisk in milk, yogurt, honey, and bacon fat until combined. Combine dry ingredients with wet, stirring until just blended. Stir in bacon pieces and corn until well incorporated. Transfer batter into prepared pan and bake for 25-30 minutes until browned on top and a toothpick inserted in center comes out clean. Sprinkle top with shredded cheese and continue to bake until cheese is melted and just slightly browned, about 5 to 10 minutes. Remove from oven and allow bread to cool before serving.

Number of Servings: 10-15

Notes from the Cook: