The best scenario for me on the weekend is to wake up to fresh coffee and a preassembled breakfast casserole that only has to be placed into a preheated oven. I've said earlier that even my bacon goes in the oven. This method is a revelation to those of us who find frying bacon on the stove a messy option.
The other day as I flipped through my new Southern Living Magazine I found my eyes got wide as I stopped mid flip to see the most unique bacon recipe I've come across in written form. It's a new way to prepare bacon that is dredged in a mixture of brown sugar, cornmeal and ground pepper and then baked in the oven.
Let's just say I tried it the next day (thank goodness it was Friday).
The result was a crisp and sweet piece of thick cut bacon that I will definitely keep in my weekend breakfast rotation. It's also a great recipe for brunch since it calls for 16 pieces of bacon. Most of you bacon diehards will feel it's not enough.
Cornmeal and Brown Sugar Crusted Bacon (Southern Living November 2010)
1/4 cup plain yellow cornmeal
3 tbsp brown sugar
1 1/2 tsp black pepper
16 thick bacon slices
Preheat oven to 400 degrees. Combine first 3 ingredients in a shallow dish. Dredge bacon slices in cornmeal mixture shaking off excess. Place half of bacon in a single layer on a lightly greased wire rack in a jelly roll pan. Repeat procedure with remaining bacon, placing on another lightly greased wire rack in a second jelly-roll pan. Bake at 400 degrees for 40 minutes or until browned and crisp. Let stand 5 minutes.