| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Yellow cornmeal |
| 3/4 | c | Flour |
| 2 | tb | Sugar |
| 1 | tb | Baking powder |
| 1/2 | ts | Salt |
| 3/4 | c | Milk |
| 1 | Egg | |
| 3 | tb | Melted butter |
| 1/2 | c | Crumbled cooked bacon |
INSTRUCTIONS
Preheat the oven to 425 F. Grease an 8-inch square baking pan. Place the dry ingredients in a large bowl. Add the milk, egg and melted butter and beat for about 1 minute, or until the mixture is smooth. Add bacon; mix well. Pour the batter into the square pan, place in the oven and bake for 20 minutes, or until the corn bread is lightly browned on the top and a toothpick inserted into it comes out clean. Makes 12 pieces. Fried Corn Bread: Split 4 to 6 pieces leftover corn bread. Heat 2 tablespoons bacon drippings in a heavy cast-iron skillet over medium heat. Place the split corn bread pieces in the drippings and fry until lightly browned on both sides. Serve hot with butter and jam. Makes 4 servings. Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley" <[email protected]> on Jan 26, 1997.
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