| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bread | 6 | Servings | |
INGREDIENTS
| 1 | c | YELLLOW cornmeal |
| 1 | c | All purpose flour |
| 1 1/2 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | lg | Egg; beaten |
| 1/2 | c | Buttermilk |
| 1/2 | c | Milk |
| 6 | tb | Unsalted butter; melted |
| 4 | Chipotles in adobo; minced | |
| 1 | Ear corn grilled over a smokey fire until golden; kernels cut from | |
| 1 | tb | Tasso |
| 2 | sl | Bacon; renderings from |
INSTRUCTIONS
From: Kit Anderson <kit@maine.com> Date: Sat, 20 Jul 1996 11:51:27 -0500 Preheat oven to 450F. Sautee tasso in bacon fat a few minutes in a 9 inch cast iron skillet. Remove tasso and give to your dog. Put skillet in oven. In a large bowl, stir together cornmeal, baking powder, and salt. Fold in egg, buttermilk, milk, butter, chipotles, and corn. Take a brush to the hot skillet to make sure bacon fat coats the inside. Pour in batter. Bake 20-25 minutes until brown around the edges. CHILE-HEADS DIGEST V3 #050 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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