MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Skillet Cornbread -- 01
Categories: Emeril, Breads, Chilies
Yield: 5 Servings
1/2 lb Bacon; chopped
2 tb Minced garlic
4 Jalapenos; seeded, diced
3 c Cornmeal
1 ts Baking powder
1 ts Baking soda
2 ts Salt
1/2 ts Fresh ground black pepper
3 c Buttermilk
2 lg Eggs; lightly beaten
10 tb Melted, unsalted butter
Recipe courtesy Emeril Lagasse, 2001
Set oven @ 450ºF/230ºC.
Brown chopped bacon in a 10" cast iron skillet. Add the
garlic and jalapeno and saute until softened.
In a bowl, combine the cornmeal, baking powder, baking soda,
salt, and pepper and mix well. In a small bowl, combine the
buttermilk, eggs, and melted butter. Add to dry ingredients
and stir just to combine. Quickly pour the cornmeal batter
into the skillet.
Bake for 25 to 30 minutes, or until firm and golden brown on
top. Let sit for 5 minutes, then turn out onto a cutting
board. Cut into wedges and serve hot with butter on the
side.
Makes 4 - 6 servings
From:
http://www.foodnetwork.com
Uncle Dirty Dave's Kitchen
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... Since tomatoes are fruit, ketchup must be a smoothie.
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