| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Bread |
12 |
Servings |
INGREDIENTS
| 4 |
|
Finely chopped bacon slices |
| 2 |
c |
Self-raising flour |
| 1 |
ts |
Paprika |
| 2 |
oz |
Chopped butter |
| 1 |
|
Lightly beaten egg |
| 1 |
ts |
Grain mustard |
| 1/4 |
c |
Buttermilk |
| 1 |
cn |
(4-5 oz) creamed corn (up to) |
| 2/3 |
c |
Milk |
| 2 |
tb |
Grated fresh parmesan cheese |
INSTRUCTIONS
Preheat oven to 375°F, prepare pans. Cook bacon until crisp, drain on
absorbent paper. Sift flour & paprika, rub in butter until mixture
resembles fine breadcrumbs. Stir in bacon. Mix egg, mustard, buttermilk,
corn & 1/2 cup milk together. Add dry mix to wet mix adding the rest of the
milk if required. Spoon into pans, sprinkle with cheese, bake for about 20
mins or until done. Makes 12.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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