Skillet Sage & Peppered Cornbread Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
6 slice: Bacon,
1 1/4 cup: Corn meal,
3/4 cup: White flour,
1/2 tsp: Salt,
3 tsp: Baking powder,
1/2 tsp: Crushed dried red chile pepper,
1/4 tsp: Ground white pepper,
1 tsp: Paprika,
1 1/4 cup: Buttermilk,
1: Egg,
2 tbsp: Molasses or honey,
3 tbsp: Freshly chopped sage, (generous tablespoons)
2 tbsp: Green onions, chopped
2 tbsp: Freshly grated Parmesan,
Directions:
In a 9 to 10" cast iron skillet, fry bacon until crisp; reserve fat.
Crumble bacon.
In a medium size bowl, mix the corn meal, flour, salt, baking powder,
peppers and paprika; blend well with a fork.
In a small bowl, mix buttermilk, egg and molasses or honey, then mix
with dry ingredients. Add the chopped sage, onions, Parmesan and
crumbled bacon.
In skillet, heat 1/4 cup of the reserved bacon fat to near smoking,
and pour into the corn meal mixture. Immediately return to the hot,
greased skillet and bake at 425 F. for 20 to 25 minutes, until golden
brown on top. Do not overcook!
Note: Try making this recipe in a cast iron corn pone mold.
(Vegetarians can substitute 1/4 cup oil for bacon fat.) Use leftovers
to make cornbread stuffing ~ delicious in baked onions, tomatoes or
pork chops.
Hutson writes: "Dunk this dense, country-style cornbread in beans,
hearty stews or gravy. The smoky flavor of bacon and fiery peppers is
complemented by the fresh flavor of sage."
From _The Herb Garden Cookbook_ by Lucinda Hutson. Houston, TX: Gulf
Publishing Company, 1992. ISBN 0-87719-215-4. Pg. 142. Electronic
format by Cathy Harned. Submitted By CATHY HARNED
Source from luhu.jp
Crumble bacon.
In a medium size bowl, mix the corn meal, flour, salt, baking powder,
peppers and paprika; blend well with a fork.
In a small bowl, mix buttermilk, egg and molasses or honey, then mix
with dry ingredients. Add the chopped sage, onions, Parmesan and
crumbled bacon.
In skillet, heat 1/4 cup of the reserved bacon fat to near smoking,
and pour into the corn meal mixture. Immediately return to the hot,
greased skillet and bake at 425 F. for 20 to 25 minutes, until golden
brown on top. Do not overcook!
Note: Try making this recipe in a cast iron corn pone mold.
(Vegetarians can substitute 1/4 cup oil for bacon fat.) Use leftovers
to make cornbread stuffing ~ delicious in baked onions, tomatoes or
pork chops.
Hutson writes: "Dunk this dense, country-style cornbread in beans,
hearty stews or gravy. The smoky flavor of bacon and fiery peppers is
complemented by the fresh flavor of sage."
From _The Herb Garden Cookbook_ by Lucinda Hutson. Houston, TX: Gulf
Publishing Company, 1992. ISBN 0-87719-215-4. Pg. 142. Electronic
format by Cathy Harned. Submitted By CATHY HARNED
Source from luhu.jp