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Bacon Cornbread and Black Eyed Peas

Gretchen makes her Bacon Cornbread and Black Eyed Peas.

Gretchen's Cornbread

10-15 slices bacon

1½ cups yellow corn meal

1 can cream style corn

1 cup buttermilk

½ cup vegetable oil

2 large eggs

1 Tbsp baking powder

1¼ tsp salt

4 Tbsp Jalapeño peppers, chopped

4 cups cheddar cheese, shredded

pre heat oven to 350. Place bacon slices on the bottom of a pyrex pan or cast iron skillet. crisscross additional bacon on top. Bacon will shrink in oven so put more than you think. Put the pan in oven so the bacon can start cooking.

In a large mixing bowl, put the cornmeal, creamed corn, buttermilk, oil, eggs, baking powder, salt and Jalapeños, in order. Stir well, then add 3 cups of shredded cheese.

Check that you have sufficient bacon grease in the bottom of the pan. You need enough grease in the pan to prevent the cornbread from sticking. If not, add a little extra bacon grease or oil to the pan. Do not remove the bacon from the pan.

Pour batter on top of bacon and bake for 45 minutes.

Sprinkle 1 cup of shredded cheese on top of cornbread. bake 15 more minutes, until cheese is melted and lightly browned.

Run a spatula under the edges and around the sides of the pan to loosen the bread. Flip the bread onto a plate so that the bacon is on top.



Gretchen's New Years Black Eyed Peas

1 lb. black eyed peas, fresh or dried

1 small clove garlic

½ lb. bacon or hamhock

1 small onion

salt, to taste

1 cup rice

If peas are dried, soak until they are ready to cook. The package will tell you options of doing that. Have a kettle containing 8-10 cups of water in which you have put bacon or hammock to boil, the onion chopped and the garlic. Add Peas. Cook over low heat until peas are done. Add cup of rice and cook together until both are tender and well blended and the liquid is thick. Serves about 5-6.

 

 

 

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