Skillet corn bread - country living
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Slices lean bacon | |
| 1½ | cup | Yellow cornmeal |
| ½ | cup | Unsifted all-purpose flour |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground red pepper |
| 1¼ | cup | Buttermilk |
| 2 | Large eggs | |
| ¼ | cup | Chopped green onions |
| ½ | cup | Fresh or thawed, frozen yellow whole-kernel corn |
| ¼ | cup | Chopped, seeded mild fresh or canned green chilies |
| 1 | Fresh or canned jalapeno pepper, seeded and chopped | |
Directions
1. In 9-inch cast-iron skillet, cook bacon over medium-low heat until crisp. Remove bacon; drain on paper towels; crumble and reserve. In cup reserve 2 T bacon fat. Discard remaining fat; set skillet aside.
2. Heat oven to 350*F. In large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, salt, and red pepper, In small bowl, beat together buttermilk, eggs, and 1 T reserved fat.
3. Heat remaining 1 T reserved fat in skillet over medium heat until hot, tilting skillet to coat well.
4. Stir buttermilk mixture into cornmeal mixture just until dry ingredients are moistened. Do not overmix. Set aside 1 t each reserved bacon and green onion. Fold remaining bacon and green onions, the corn, chilies, and jalapefio into the batter. Spoon batter into heated skillet. Sprinkle top with the 1 t each bacon and green onion.
5. Bake corn bread 30 minutes or until golden brown and toothpick inserted in center comes out clean. Cut bread in wedges and serve warm from skillet.
Country Living/Nov/93 Scanned & fixed by DP & GG