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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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While this is delicious in the winter when served with a bowl of any kind of bean soup or chili, it is equally good served with a fresh fruit salad in the summer. Served hot from the oven, with wonderful crusty edges, it is soooo good! The recipe came from a Southern Heritage bread cookbook that I have had for about thirty years. Ingredients:
1 cup yellow cornmeal |
1 cup all-purpose flour |
4 teaspoons baking powder |
2 tablespoons sugar |
1 teaspoon salt |
1 1/2 cups milk |
2 eggs, beaten |
1/2 cup shredded sharp cheddar cheese |
1/2 cup minced green pepper |
1 (2 ounce) jar diced pimentos, drained |
1/2 cup diced cooked ham (optional) or 1/2 cup crisp crumbled bacon (optional) |
3 tablespoons butter or 3 tablespoons margarine |
Directions:
1. Combine dry ingredients; add milk and beaten eggs, stir just to combine.
2. Add cheese, green pepper, pimentos and ham or bacon, if using; stir gently.
3. Heat the 3 tabl;espoons butter until melted in a 9 inch cast iron skillet (a baking dish can be substituted) at 400°F.
4. Remove and pour batter into hot skillet; do not stir.
5. Increase oven temperature to 425°F and bake for 25-30 minutes or until golden brown.
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