makes 8 servings
8 slices bacon
1 1/2 cups milk
1/4 cup prepared mustard or Dijon mustard
1 egg, beaten
2 cups self-rising corn meal mix
Heat oven to 450 degrees F. In 12-inch cast iron skillet, cook bacon over medium heat until crisp. Meanwhile, in medium bowl, combine milk, mustard and egg; mix well. Add corn meal mix; blend well. Remove bacon from skillet; drain on paper towels. Remove drippings from skillet; reserve. Crumble bacon; sprinkle evenly in skillet. Add 1 tablespoon reserved drippings to skillet. Stir 3 tablespoons reserved drippings into cornbread batter; blend well.* Pour batter over bacon in skillet. Bake at 450 degrees F. for 20 to 25 minutes or until golden brown. Immediately remove from skillet; place on serving plate.
courtesy of: Martha White, 1-(800)-663-6317
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