Hot Cornbread And White Bean Stew

Recipe Ingredients

8		Bacon slices - finely chopped
1 1/2 cups	93g / 3.3oz	Coarse cornmeal
1/4 cup	15g / 0.5oz	Flour
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Baking soda
1		Egg
1/4 cup	36g / 1.3oz	Chopped green chilis
1 cup	237ml	Buttermilk or plain yogurt
1/2 cup	118ml	Milk
1		White Bean Stew - see * Note

Recipe Instructions

* Note: See the "White Bean Stew" recipe which is included in this collection.

Preheat oven to 450 degrees.

Heat bacon in a 9- or 10-inch cast-iron skillet. Saute until rendered. Remove crisp bits with a slotted spoon and discard all but 2 tablespoons of fat. Stick skillet in oven to preheat it while you make the batter.

In a bowl whisk together the cornmeal, flour, salt and baking soda. In another bowl whisk together egg, chilis, buttermilk or yogurt and milk. Add reserved bacon fat and crisp bacon and pour wet ingredients into dry ingredients and stir to blend.

Remove skillet from the oven and pour in the batter. Return to oven and bake until deep golden brown, about 20 minutes. While this is baking, make your White Bean Stew.

This recipe yields 8 cornbread servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6642)

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