Subj : Re: Buttermilk Corn Bread
To   : Ben Collver
From : Dave Drum
Date : Sun Nov 20 2022 07:25:07

-=> Ben Collver wrote to All <=-

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Corn Bread, Buttermilk
 BC>  Categories: Cornbread
 BC>       Yield: 4 Servings

Now, if that ain't a coincidence I've never met one. I made this for
supper last night to go with a big ol' pot of ham n beans as we mark
the middle of a week of sub-freezing temperatures.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Skillet Cornbread -- 01
 Categories: Emeril, Breads, Chilies, Pork
      Yield: 5 Servings
 
    1/2 lb Bacon; chopped
      2 tb Minced garlic
      4    Jalapenos; seeded, diced
      3 c  Cornmeal
      1 ts Baking powder
      1 ts Baking soda
      2 ts Salt
    1/2 ts Fresh ground black pepper
      3 c  Buttermilk
      2 lg Eggs; lightly beaten
     10 tb Melted, unsalted butter
 
  Recipe courtesy Emeril Lagasse, 2001
  
  Set oven @ 450ºF/230ºC.
  
  Brown chopped bacon in a 10" cast iron skillet. Add the
  garlic and jalapeno and saute until softened.
  
  In a bowl, combine the cornmeal, baking powder, baking soda,
  salt, and pepper and mix well. In a small bowl, combine the
  buttermilk, eggs, and melted butter. Add to dry ingredients
  and stir just to combine. Quickly pour the cornmeal batter
  into the skillet.
  
  Bake for 25 to 30 minutes, or until firm and golden brown on
  top. Let sit for 5 minutes, then turn out onto a cutting
  board. Cut into wedges and serve hot with butter on the
  side.
  
  Makes 4 - 6 servings
  
  From: http://www.foodnetwork.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Bacon improves all dishes - except maybe chocolate eclairs.

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