ingredients:
1/2 heaping C. shredded cheddar cheese
2 slices cooked bacon, chopped
1 C. self rising cornmeal (white)
1/2 tsp. garlic powder
1/4 C. vegetable oil
1 C. self rising flour
2 T. diced onion
1 to 1/2 C. milk
1 egg, beaten
Directions:
Combine flour, cornmeal and garlic powder. Add in onion, bacon and cheese. Stir in oil, egg and gradually the milk (you may not need it all). Stir to a somewhat cornbread consistency, just a little thinner. Using an ice cream scoop, scoop into greased muffin tins and bake at 425 degrees for 12-15 minutes. Brushing Butter: 2 T. melted butter, pinch of garlic powder and parsley. During last 5 minutes of baking, brush with the butter mixture and return to oven.
recipe from Jane't page
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