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Tuesday, March 15, 2011

Southern cornbread recipe

cornbread-Dawn Gagnon

Makes 8 servings

4 slices bacon
2 cups yellow cornmeal
2 cups water boiling
3 tablespoons butter or margarine
1 teaspoon salt
2 eggs
2 teaspoons baking powder
2 ½ cups milk
1 tablespoon green onions sliced

* See note below.
* (Note: Recipe in More Family Favorites is the same except it calls for 2 slices bacon and 2 teaspoons salt.) Preheat oven to 425° F. In a 10-inch iron or ovenproof skillet over medium heat, fry bacon until crisp. Drain on paper towels and crumble; set aside. Remove all but 1 tablespoon bacon drippings from skillet. Place skillet in oven to keep skillet hot.
In a medium bowl, mix cornmeal, boiling water, butter or margarine and salt until smooth.
In a small bowl, beat eggs and baking powder until foamy; stir in milk. Pour into cornmeal mixture; stir just until moistened.
Remove skillet from oven; pour batter immediately into skillet and sprinkle with bacon pieces and green onion. Bake for 20 minutes. Reduce heat to 350° and bake 40 to 45 minutes longer or until golden brown.
To serve, cut into wedges and serve hot from skillet.
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