Ingredients
- 1 pound Smithfield bacon, large diced and cooked crisp
- 2 eggs
- 1 cup cream-style corn
- 3/4 cup self-rising flour
- 1 cup self-rising cornmeal
- 3/4 cup vegetable oil, divided
- 1 cup sour cream
- 1 cup grated sharp cheddar, optional
- 1/2 teaspoon cayenne pepper
Description
Bacon Adds A Smoky Flavor To This Staple Bread.
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