| 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"
<tedconley@EARTHLINK.NET> on Jan 26, 1997.
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