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Breakfast Corn Bread |
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Serves: 8 Print this Recipe4 slices bacon 2 cups yellow cornmeal 2 cups water boiling 3 tablespoons butter or margarine 1 teaspoon salt 2 eggs 2 teaspoons baking powder 2 1/2 cups milk 1 tablespoon green onions sliced * See note below. * (Note: Recipe in More Family Favorites is the same except it calls for 2 slices bacon and 2 teaspoons salt.) Preheat oven to 425° F. In a 10-inch iron or ovenproof skillet over medium heat, fry bacon until crisp. Drain on paper towels and crumble; set aside. Remove all but 1 tablespoon bacon drippings from skillet. Place skillet in oven to keep skillet hot. In a medium bowl, mix cornmeal, boiling water, butter or margarine and salt until smooth. In a small bowl, beat eggs and baking powder until foamy; stir in milk. Pour into cornmeal mixture; stir just until moistened. Remove skillet from oven; pour batter immediately into skillet and sprinkle with bacon pieces and green onion. Bake for 20 minutes. Reduce heat to 350° and bake 40 to 45 minutes longer or until golden brown. To serve, cut into wedges and serve hot from skillet. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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