PRIZE TESTED RECIPES« $400 W INNER
ANGELA SAMS, TEMPE,AZ
CATEGORY, MAY 2009
TU SCAN PO LEN TA BREAD
1/2
cupscornm eal
%
cupall-purposeflour
2
Tbsp. sugar
1
tsp. baking soda
'A
tsp. salt
2
Tbsp.oliveoil
i 3
/4 cups half-and-half or
lightcream
2
eggs, lightly beaten
9
slices bacon o r
34
cup
chopped pancetta,
crisp-cooked and drained
i
8
-oz.jaroil-packed dried
tomatoes, drai ned and
snipped
i
Tbsp.choppedshallot
i
Tbsp. snipped fresh
rosemary
Butter,softened (optional)
1
. Preheat oven to 375° F. In medium bowl stir
together cornmeal, flour, sugar, baking soda,
and salt; set aside. Add 1 tablespoon of the oil to
a 10-inch cast-iron skillet or 9xiy2-inch round
baking pan. Place in oven for 5 minutes. Remove
skillet or pan from oven; carefully swirl oil in
pan to coat bottom and sides of pan.
2
. Meanwhile, for batter, in large bowl combine
half-and-half, eggs, and remaining oil. Crumble
bacon. Stir tomatoes, bacon, shallot, and
rosemary into egg mixture until combined. Add
cornmeal mixture all at once to egg mixture. Stir
just until moistened. Pour batter into hot skillet
or pan. Bake 30 to 35 minutes or until wooden
toothpick inserted near center comes out clean.
Cut in wedges. Serve warm with softened butter.
MAKES 8TO10SERVINGS.
To find recip e sfo re ve ry
occasion, visit BHG.com /food
PRIZE TESTED RECIPES
'9
CONTEST DETAILS
SEEPAGE
798
