Recipe courtesy of Michele Urvater
Hot Cornbread
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 282
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 45
- Sodium
- 380
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
Ingredients
8 slices bacon, finely chopped
1 1/2 cups coarse cornmeal
1/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 egg
1/4 cup chopped green chilis
1 cup buttermilk or plain yogurt
1/2 cup milk
Directions
- Preheat oven to 450 degrees. Heat bacon in a 9 or 10" cast iron skillet. Saute until rendered. Remove crisp bits with a slotted spoon and discard all but 2 tablespoons of fat. Stick skillet in oven to preheat it while you make the batter.
- In a bowl whisk together the cornmeal, flour, salt and baking soda. In another bowl whisk together egg, chilis, buttermilk or yogurt and milk. Add reserved bacon fat and crisp bacon and pour wet ingredients into dry ingredients and stir to blend. Remove skillet from the oven and pour in the batter. Return to oven and bake until deep golden brown, about 20 minutes. While this is baking, make your stew of white beans.