| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Corn-brd, Quick-brd, Savory-brd |
8 |
Servings |
INGREDIENTS
| 8 |
sl |
Bacon; finely chopped |
| 1 1/2 |
c |
Coarse cornmeal |
| 1/4 |
c |
Flour |
| 1 |
ts |
Salt |
| 1 |
ts |
Baking soda |
| 1 |
|
Egg |
| 1/4 |
c |
Chopped green chilis |
| 1 |
c |
Buttermilk or plain yogurt |
| 1/2 |
c |
Milk |
INSTRUCTIONS
Preheat oven to 450 degrees. Heat bacon in a 9 or 10" cast iron skillet.
Saute until rendered. Remove crisp bits with a slotted spoon and discard
all but 2 tablespoons of fat. Stick skillet in oven to preheat it while you
make the batter.
In a bowl whisk together the cornmeal, flour, salt and baking soda. In
another bowl whisk together egg, chilis, buttermilk or yogurt and milk. Add
reserved bacon fat and crisp bacon and pour wet ingredients into dry
ingredients and stir to blend. Remove skillet from the oven and pour in the
batter. Return to oven and bake until deep golden brown, about 20 minutes.
While this is baking, make your stew of white beans.
Yield: 8 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW#MF6642
Posted to MC-Recipe Digest V1 #793 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 19, 1997
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