| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Breads | 4 | Servings | |
INGREDIENTS
| 1 | sl | Bacon; thick-sliced, cut crosswise into 1/2-inch pieces |
| 1/2 | c | Yellow corn flour; whole-grain, coarse |
| 1/2 | c | Masa harina |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Buttermilk |
| 1 | lg | Egg; lightly beaten |
INSTRUCTIONS
This is best eaten warm from the oven, but it's also delicious toasted. Preheat oven to 450¡F. Put the bacon in a 10-inch cast-iron skillet and cook in the oven for about 5 minutes, or until the fat is rendered. Meanwhile, in a medium bowl, combine the cornmeal, masa harina, baking soda and salt. Stir in the buttermilk and egg just until blended; do not overmix. Swirl the bacon to coat the pan with the drippings, then remove the bacon from the pan and discard. Stir any excess drippings into the batter, then pour the batter into the hot pan and spread evenly with a spoon. Bake for about 10 minutes, or until the bread is set and a knife inserted into the center comes out clean. Serve hot. Per serving: 164 Calories; 4g Fat (23% calories from fat); 7g Protein; 25g Carbohydrate; 50mg Cholesterol; 553mg Sodium NOTES : Recipe source: Food and Wine March 1998 Recipe by: Ron West Posted to Bakery-Shoppe Digest by Ron West <ronwest@centex.net> on Feb 10, 1998
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