June 13, 2017
Breads, Breakfast, Comfort Food,
Pork, Bacon, Budget-Friendly, Entertaining, Fall/Autumn, Winter, Oven Bake, Quick Breads, Flour more
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"Recipe source: Southern Cast iron (summer 2016)"
In a large skillet cook bacon over medium heat until crisp. Remove bacon using a slotted spoon and let drain on paper towels. Reserve 2 tablespoons bacon drippings.
Preheat oven to 425 degrees F.
Bush wells of 2 (7-stick) cast-iron cornstalk pans with reserved bacon drippings. Place pans in oven to preheat for at least 15 minutes.
In a large bowl whisk together the dry ingredients (cornmeal - onion powder plus 1/2 teaspoon salt). In a small bowl whisk together wet ingredients (buttermilk - egg). Make a well in center of dry ingredients and stir buttermilk mixture and the crumbled bacon into the dry, stirring just until combined.
Remove hot pans from oven and sprinkle wells with remaining 1/2 teaspoon salt. Divide batter among the wells. Bake until golden brown and crisp --15-20 minutes. Serve with butter if desired.
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