The Pioneer Woman Tasty Kitchen
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Southwestern Skillet Spoon Bread

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Level: Easy

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Description

This cornbread kinfolk is sure to serve as a tasty accompaniment to any soup, chowder, or chili!

Ingredients

  • 2 cups Yellow Cornmeal Mix
  • 1 cup All-purpose Flour
  • 1 whole Egg
  • ½ cups Milk
  • 1 can (11 Oz. Can) Shoepeg Corn
  • 1 can (1o Oz. Can) Diced Tomates With Chiles (RoTel)
  • ¼ cups Shredded Cheddar Cheese
  • 2 slices Bacon
  • 1 stick Butter

Preparation

Preheat oven to 400 degrees.

Fry bacon in a 2″ or deeper cast iron skillet until crispy. Remove bacon from the pan and drain on a paper towel. Reserve grease in the pan and add butter. Place pan in the oven until butter is melted.

In the meantime …

Mix cornmeal, flour, egg, and milk in a medium-sized mixing bowl until smooth. Chop the bacon you fried earlier and add it along with the corn, tomatoes, and cheese to the cornmeal mix. Stir to combine.

When the butter is melted, pour the cornmeal mix into the hot skillet and spread around the pan evenly. Bake for 40 minutes or until the center is set and the top is golden brown. Turn out onto a plate and cut into wedges or serve straight from the pan!!

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