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A savory corn bread with crumbled bacon
and sweet blueberries.
Skillet Blueberry
Corn Bread
- 6 strips bacon, fried until crisp, crumbled
- 1 1/2 cups yellow cornmeal
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons baking powder
- 2 large eggs, slightly beaten
- 1 1/2 cups milk
- 1/3 cup melted vegetable shortening, cooled
slightly
- 3 cups fresh or frozen and slightly
thawed blueberries
- Butter for accompaniment
- Fry bacon in 9-inch skillet until crisp;
remove from skillet and crumble. Drain all but about 1 tablespoon
drippings from skillet and set skillet aside.
- Preheat oven to 425°F (220°C).
- Combine cornmeal, flour, sugar and baking
powder; make a well in center and set aside.
- In another bowl, whisk together the eggs,
milk and shortening. Pour liquid mixture into well of dry mixture
and stir to blend well.
- Pour batter into the reserved 9-inch skillet.
Evenly sprinkle the blueberries and reserved crumbled bacon on
top.
- Bake for 20 to 25 minutes. Cut into 8
wedges. Serve warm with butter.
Makes 8 servings.
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