The best delicious Two-corn Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Two-corn Bread recipe today!
Hello my friends, this Two-corn Bread recipe will not disappoint, I promise! Made with simple ingredients, our Two-corn Bread is amazingly delicious, and addictive, everyone will be asking for more Two-corn Bread.
What Makes This Two-corn Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Two-corn Bread.
Ready to make this Two-corn Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 sl Bacon; thick-sliced, cut
-crosswise into 1/2-inch
-pieces
1/2 c Yellow corn flour;
-whole-grain, coarse
1/2 c Masa harina
1/2 ts Baking soda
1/2 ts Salt
1 c Buttermilk
1 lg Egg; lightly beaten
This is best eaten warm from the oven, but it’s also delicious toasted.
Preheat oven to 450F. Put the bacon in a 10-inch cast-iron skillet and
cook in the oven for about 5 minutes, or until the fat is rendered.
Meanwhile, in a medium bowl, combine the cornmeal, masa harina, baking soda
and salt. Stir in the buttermilk and egg just until blended; do not
overmix.
Swirl the bacon to coat the pan with the drippings, then remove the bacon
from the pan and discard. Stir any excess drippings into the batter, then
pour the batter into the hot pan and spread evenly with a spoon. Bake for
about 10 minutes, or until the bread is set and a knife inserted into the
center comes out clean. Serve hot.
Per serving: 164 Calories; 4g Fat (23% calories from fat); 7g Protein; 25g
Carbohydrate; 50mg Cholesterol; 553mg Sodium
NOTES : Recipe
Yields
4 Servings
Leave a Reply