Prep 30 mins
Cook 30 mins
While this is delicious in the winter when served with a bowl of any kind of bean soup or chili, it is equally good served with a fresh fruit salad in the summer. Served hot from the oven, with wonderful crusty edges, it is soooo good! The recipe came from a Southern Heritage bread cookbook that I have had for about thirty years.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 1⁄2 cups milk
- 2 eggs, beaten
- 1⁄2 cup shredded sharp cheddar cheese
- 1⁄2 cup minced green pepper
- 1 (2 ounce) jar diced pimentos, drained
- 1⁄2 cup diced cooked ham (optional) or 1⁄2 cup crisp crumbled bacon (optional)
- 3 tablespoons butter or 3 tablespoons margarine
- Combine dry ingredients; add milk and beaten eggs, stir just to combine.
- Add cheese, green pepper, pimentos and ham or bacon, if using; stir gently.
- Heat the 3 tabl;espoons butter until melted in a 9 inch cast iron skillet (a baking dish can be substituted) at 400°F.
- Remove and pour batter into hot skillet; do not stir.
- Increase oven temperature to 425°F and bake for 25-30 minutes or until golden brown.