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    Sizzling Cornbread


    Source of Recipe


    Aunt Saunny

    List of Ingredients




    Serves 6

    1/4 cup bacon, chopped
    2 eggs, beaten
    1 cup buttermilk
    1 Fresh Scotch Bonnet chile ( or habanero ) seeds and stems removed,
    chopped
    1/2 teaspoon salt
    1 teaspoon sugar
    1 cup cornmeal
    1/2 cup boiling water

    Recipe



    Preheat the oven to 375 degrees.
    Fry the bacon in a 9 inch ovenproof skillet. When it is almost browned, reserve the bacon pieces and 1 1/2 tablespoons of the fat and discard the rest of the fat.
    Keep the skillet hot over medium heat. Mix the eggs, buttermilk, chile, salt and sugar together. Stir in the cornmeal and the boiling water just to blend. Pour this mixture into the hot skillet and bake for 15 to 20 minutes
    or just until browned on top. Cut into wedges and serve.
 

 

 

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