Ok, it's Cornbread, but better?
The origin of CORMBREB H'ORS BIRBS is a complicated one, but probably not too far from sensical.
You see, I recently added Stream Avatars ($14.99) to my overlays lineup, which lets viewers customize little virtual avatars that wander around the bottom of your broadcasting software window. They can change the avatar's colors, hats, masks, etc.
Of the various combinations, there was one in particular that generated some giggles.
A horse with a bird on its head
It doesn't take a huge stretch to understand where the phrase "h'ors birb" comes from, and while we're butchering the English language, "cormbreb". This is a named recipe dedicated to a viewer and a pal, Notoneiota (Not One Iota).
Cheddar, Bacon, and Scallion Cornbread
- 7 slices of bacon, chopped into bits
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon baking soda
- 3/4 cup sour cream
- 1/2 cup buttermilk
- 2 large eggs
- 3 tablespoons melted butter, cooled slightly
- Extra butter for greasing muffin tin
- 6 ounces cheddar cheese, shredded
- 1/2 cup finely sliced scallions
Arrange bacon lengthwise in a foil-covered baking sheet and place in a cold oven. Set the oven to 400ºF and cook for ~20 minutes, or until bacon is evenly crispy.
Transfer cooked bacon to a paper towel lined plate. Pour bacon fat from the pan out into a small bowl. Reserve 2 tablespoons fat and discard the rest or save for another use.
In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda.
In a separate medium bowl, whisk together sour cream, buttermilk, eggs, 3 tablespoons melted butter, and 2 tablespoons reserved bacon fat.
Pour wet ingredients into bowl with dry ingredients and whisk until completely combined.
Stir in bacon, cheese, and scallions.
Pre-warm your muffin tin to encourage even cooking. Using pot holders, carefully place a clean and empty muffin tin in the oven and wait about 5 minutes while it comes to temperature. If your muffin tin is a thinner metal, it will warm up quickly.
Remove the muffin tin from the oven and spread butter into the cups to prevent sticking.
Using an ice cream scoop or large spoon, fill each cup 3/4 of the way with cornbread batter and place tray in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes.
Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes.