Corn Bread With Thyme And Sage

• 6 bacon slices
• 6 tbs vegetable oil
• 3 1/2 cups yellow cornmeal
• 2 1/2 cups all purpose flour
• 1/2 cup sugar
• 2 tbl baking powder
• 2 tsp milk
• 2 cups canned creamed corn
• 2 small onions, finely chopped
• 5 large eggs
• 2 tbls minced fresh thyme
• 2 tsp dried rubbed sage

1. Preheat oven to 350. Lightly oil two 9 or 10 ince springform pans. Cook bacon in heavy large skillet over medium heat until crisp, about 6 minutes. Transfer bacon to paper towels. Transfer drippings to glass measuring cup, add enough oil to measure 1/2 cup plus 2 tbls. Crumble bacon.
2. Mix cornmeal, flour, sugar, baking powder and salt in a large bowl. Whisk milk, corn, onions, eggs, thyme, sage, drippings mixture and crumbled bacon in medium bowl to blend. Mix into dry ingredients. Divide batter between pans.
3. Bake breads until tester inserted into center comes out clean, about 45 minutes. Cool slightly. Crumble enough bread to measure 5 1/2 cups crumbs for stuffing. Cover remaining bread with foil. Before serving, rewarm in 350 oven for 10 minutes.

bacon, vegetable oil, yellow cornmeal, flour, sugar, baking powder, milk, corn, onions, eggs, thyme, sage

Taken from www.epicurious.com/recipes/member/views/corn-bread-with-thyme-and-sage-50019757 (may not work)