Sunday, July 28, 2013

Corn Bread

Great with Breakfast, Lunch or Dinner, complementing eggs, soups, salads, and evening meals, Corn Bread is an often overlooked, inexpensive way of stretching the grocery dollar.

Add assorted peppers, vegetables, cheeses and onions, serve with sliced tomatoes and watch your family smile!

Buttermilk Cornbread with Jalapeno Peppers and Bacon
2 cups Corn Meal
1 cup all-purpose Flour
Chopped Jalapenos
Crumbled bacon
4 eggs
2 tsp baking soda
2 tsp baking powder
2 tsp salt
2 tsp sugar
2 cups buttermilk (or regular milk if that's all that is on hand)
10" round cast iron skillet (or other baking dish)
3-4 strips of bacon
Fry bacon to desired doneness, leaving drippings in skillet. Set skillet aside to slightly cool.

Crumble bacon into bits, set aside.

Two medium jalapenos, deveined and seeded, finely diced.

Mix dry ingredients and set aside. 

Mix wet ingredients separately and then combine with dry.

Loosely stir in the jalapenos and bacon bits.

Pour into skillet (which still has drippings in it), and bake at 375 for approximately 20 minutes until toothpick comes out clean. 

Remove from pan and allow to cool if desired.

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