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Add a photoServings: 8
Ingredients
- 8 x Bacon slices finely minced
- 1 1/2 c. Coarse cornmeal
- 1/4 c. Flour
- 1 tsp Salt
- 1 tsp Baking soda
- 1 x Egg
- 1/4 c. Minced green chilis
- 1 c. Buttermilk or possibly plain yogurt
- 1/2 c. Lowfat milk
- 1 x recipe White Bean Stew see * Note
Directions
- Preheat oven to 450 degrees.
- Heat bacon in a 9- or possibly 10-inch cast-iron skillet. Saute/fry till rendered. Remove crisp bits with a slotted spoon and throw away all but 2 Tbsp. of fat. Stick skillet in oven to preheat it while you make the batter.
- In a bowl whisk together the cornmeal, flour, salt and baking soda. In another bowl whisk together egg, chilis, buttermilk or possibly yogurt and lowfat milk. Add in reserved bacon fat and crisp bacon and pour wet ingredients into dry ingredients and stir to blend.
- Remove skillet from the oven and pour in the batter. Return to oven and bake till deep golden, about 20 min. While this is baking, make your White Bean Stew.
- This recipe yields 8 cornbread servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 8 servings | |
| Calories 285 | |
| Calories from Fat 131 | 46% |
| Total Fat 14.6g | 18% |
| Saturated Fat 4.85g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 739mg | 31% |
| Potassium 198mg | 6% |
| Total Carbs 29.36g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.98g | 2% |
| Protein 8.22g | 13% |
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