This was very good! I love Claire Robinson's five ingredient recipes, and this one was tasty. How could this not be tasty? I was so pleased that I had all the ingredients on hand. Try this with some honey butter. YUM.
Her recipe says to fry the bacon in a pan and then put the rendered bacon grease in the cast iron skillet before pouring the cornbread in. Well, that's messy and takes too much time, so I take the short cut of microwaving the bacon and Pam-ing the heck out of the cast iron skillet. No, it's not the proper way to do it, but it was much faster and it still tasted good. If that offends you, do it the old-fashioned way.
6 slices bacon
1/2 cup self-rising flour
3/4 cup fine cornmeal
1 egg, plus 1 egg white
1 (14oz) can creamed corn
Preheat oven to 400. Put a cast iron skillet in the oven to heat while the oven is heating. Cook the bacon and allow it to cool before dicing it. In a small mixing bowl, combine the flour, cornmeal, and salt. In a larger bowl, mix the eggs until frothy and add the creamed corn. Fold in the dry ingredients and combine until just mixed. Fold the diced bacon into the batter. Pour the batter into the greased cast iron skillet, and bake until golden in color, about 17-19 minutes. Allow the cornbread to cool slightly before serving.