4 skillet sizzled Recipes

stone-ground yellow cornmeal or 1 cup white cornmeal, unbleached all-purpose white flour, baking powder, salt, baking soda, sugar, buttermilk (or 1 cup plain yogurt mixed with 1/4 cup water), egg, vegetable oil (corn, canola or peanut), butter

whole grain yellow cornmeal, unbleached all-purpose flour, baking powder, salt, baking soda, whole buttermilk, egg, lightly beaten, sugar, vegetable oil, butter, vegetable cooking spray

arkansas breakfast casserole, bacon, cut in 2 inch pieces, green pepper, cored, seeded, chopped, chopped onion, cubed cooked potatoes, shredded sharp cheddar cheese, eggs, lightly beaten, salt and pepper to taste, in a large heavy skillet , cook the bacon over moderate heat until crisp. remove the bacon to drain. pour off all but 3 tbsp of drippings. heat the drippings remaining in the pan till it sizzles. add the pepper, onion and potatoes and cook, stirring gently, until the potato cubes are browned. sprinkle on the cheese and stir until it melts. add the eggs and cook, stirring gently, until the eggs are set. season with salt and pepper. sprinkle on the crumbled bacon and serve at once.