I promise I won’t share another bacon recipe again
for at least ten straight hours.
I have standards.
Very few, but still.
I also won’t tell you again about how much salty bacon loves sweet cornbread.
Or how blue cheese completes them.
I won’t even tell you that BLTs are the second coming of the Lord.
Because it’s almost Easter, and you’ve got your own convictions about food and religion. (But I’m right about this one)
And no, I’ll never again share a photo of two sweet ‘n’ gritty cornbread pancakes acting as the bread in which I stuffed crisp applewood smoked bacon strips, thick slices of vine ripened tomatoes, crispy green leaf lettuce, and crumbly blue cheese.
I just won’t, okay?
And I’m not going to tell you how delicious it was.
Not going to do it.
So get it while it’s hot.
And then come over and sympathize with Daniel, who told me yesterday, “I think you’re going too far with the bacon thing.”
One day I’ll divorce him.
We’ll get married, first, of course, and then I’ll have to leave. Love should know no (bacon) bounds.
What were we talking about?
Yes, bacon, lettuce, tomato, and blue cheese sandwiches on cornbread.
And really, this is the last bacon recipe I’m posting for a while.
A solid day or two.
No more bacon.
Don’t even think about it.
No, I’m sorry.
I just won’t do any more.
It’s not you, it’s me. (But obviously, it’s not me)
And that’s that. Show’s over.
Cornbread BLTs with Creamy Blue Cheese
6 slices applewood smoked bacon, cooked to a crisp and drained on a paper towel
4 slices tomato
2 large leaves of lettuce (romaine or green leaf)
¼ cup crumbled blue cheese
2 tablespoons blue cheese dressing (recommended: Ken’s Steak House Chunky Blue Cheese)
4 cornmeal pancakes (recipe below)
I can’t tell you how to combine all these things because I don’t want to offend your finer sensibilities. All I’ll say is this: evenly pile bacon, lettuce, tomato, blue cheese, and dressing onto each of two pancakes. Top with remaining pancakes. Got it? Good.
Simple Cornmeal Pancakes
½ cup boiling water
½ cup cornmeal, fine grind
½ cup buttermilk
½ cup all purpose flour
1 tablespoon baking powder
2 teaspoons sugar
½ teaspoon salt
1 tablespoon canola oil
Pour water over cornmeal, stir until thick. Whisk in the buttermilk and egg.
Combine flour, baking powder, salt, and baking soda in a medium bowl. Stir this into the cornmeal mixture. Stir in the oil.
Ladle 1/3 cup batter onto a hot, nonstick griddle and let cook for about 3-4 minutes per side. Flip when bubbles begin to appear on the surface of each pancake.
Nutrition info per pancake: Calories: 121, Fat: 3.8g, Carb: 18.1g, Fiber: 1g, Sugars: 2.5g, Protein: 3.6g
Nutrition info for one BLT (includes 2 pancakes, 3 strips bacon, 2 tablespoons crumbled blue cheese, 1 tablespoon blue cheese dressing, leaf lettuce, and 2 slices tomato): Calories: 495, Fat: 26.1g, Carb: 21.6g, Fiber: 1.4g, Sugars: 3.1g, Protein: 14.1g