Posted 9/28/2012 5:34:59 PM
I'm trying to percfet this recipe from scratch (I'm on my fifth revision). I'm finding you really need to compensate for the additional grease the bacon adds to the recipe by cutting your butter or oil by a third otherwise, they tend to be too greasy. I agree with the other posters about cutting up the bacon much better product in the end. I suggest mincing it and then cooking it until the pieces are barely crisp and then draining it, stirring it into the batter at the end. And definitely use the bacon grease instead of butter when flouring the baking pan to add more flavor. For some kick, I add a chopped chipotle pepper in adobo sauce (a scant tablespoon worth for a standard 9 x 9 pan recipe) stirred in at the end as well.