Skillet Sage & Peppered Cornbread
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Skillet Sage & Peppered Cornbread
  Skillet    Cornbread    Pork  
Last updated 6/12/2012 12:57:32 AM. Recipe ID 20111. Report a problem with this recipe.
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      Title: Skillet sage & peppered cornbread
 Categories: Breads, Cheese/eggs, Harned 1996, Herb/spice, Pork
      Yield: 1 Batch
      6 sl Bacon
  1 1/4 c  Corn meal
    3/4 c  White flour
    1/2 ts Salt
      3 ts Baking powder
    1/2 ts Crushed dried red chile
    1/4 ts Ground white pepper
      1 ts Paprika
  1 1/4 c  Buttermilk
      1    Egg
      2 tb Molasses or honey
      3 tb Freshly chopped sage
           -- (generous tablespoons)
      2 tb Green onions; chopped
      2 tb Freshly grated Parmesan
  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

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Recipe ID 20111 (Apr 03, 2005)

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