Skil­let Honey Corn­bread

Catron Courier - - Opinions & Editorials -

1 Tbsp. ba­con drip­pings 1 1/2 c corn­meal 1/2 c all-pur­pose flour 2 Tbsp. sugar 1 3/4 tsp. bak­ing soda 1/4 tsp. bak­ing pow­der 1 tsp. salt Large Pinch dried red chile 3 large eggs beaten 1 1/2 c buttermilk 1/4 c raw honey 3 Tbsp. melted but­ter

Pre­heat oven to 400. Place drip­pings in 9” iron skil­let and place in oven. Mix dry in­gre­di­ents. Beat eggs and mix in buttermilk. Pour liq­uid into dry, stir and mix in melted but­ter. Spoon bat­ter into hot skil­let. Driz­zle honey over. Bake 18 min.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.