| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Cornmeal |
| 1 |
ts |
Salt |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Baking soda |
| 1 |
c |
Milk |
| 2 |
|
Eggs, beaten |
| 1/2 |
c |
Minced onion |
| 1/2 |
c |
Minced pimiento |
| 1/2 |
c |
Canned corn kernels, drained |
| 1 |
|
Roasted green chile pepper, about 5 oz |
| 1 |
c |
Shredded cheddar cheese |
INSTRUCTIONS
Fry bacon in skillet until crisp. Drain and reserve drippings. Crumble
bacon and set aside. Combine cornmeal, salt, sugar and baking soda in
large mixing bowl. Add milk and eggs, stirring until blended. Add onion,
pimiento, corn, chili peppers and bacon bits and mix well. Grease 10 inch,
cast iron skillet with some reserved bacon drippings. Pour half of cornmeal
mixture into pan and cover with 1/2 cup cornmeal mixture. Sprinkle top with
remaining 1/2 cup cheese. Bake at 350F for 35 minutes or until tester
inserted in centre comes out clean. Makes 8 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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