1 14" castiron frypan
1/2 pkg bacon, cut into 1" pieces
1 1/2 cups corn meal
1 1/2 cups flour
1/2 cup sugar
1 Tbsp baking powder
3/4 tsp baking soda
1 1/2 tsp salt
3 eggs
1 1/2 cup buttermilk
1/3 cup oil
2 to 3 jalapeno peppers, seeded and finely chopped (optional)
Heat oven to 350F. Fry bacon in cast iron pan on stove top. When bacon is nearly crisp shut off heat and spread bacon evenly in pan. Don't drain bacon fat. Meanwhile mix dry ingredients in one bowl and wet ingredients in another. Pour wet ingred into dry and mix until just barely mixed. Add peppers and stir in a bit. (I add peppers to 1/2 my batter AFTER it's in the pan. There are little mouths here who don't appreciate it too spicy hot!) Pour batter into still-hot pan on top of bacon. Bake at 350F till toothpick inserted comes out clean. (20 to 25 minutes...this somewhat depends on how much your pan has cooled while you've mixed the other ingredients.)
Serve warm. I served this with a cream sauce made with sauted mushrooms and chicken. Top with shredded cheese. mmmmm
2 comments:
Have you ever made cornbread without flour? Happen to have a recipe?
This very recipe originally had only 1 cup flour and the rest was cornmeal. Did you know you can make it with corn flour as well? It has a bit of a tortilla flavor then and is soooo good!
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