
1. Preheat oven to 375 degrees¿¿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 a 9x1-1/2-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 8 to 10 servings.
This free, easy-to-use tool lets you save all your recipes in one place, share them with friends, and more.
try it nowCherish everyday memories. Personalize photo books, cards, calendars, and more with our easy to use Photo Tool.
| Yummiest Pumpkin Recipes 168 Members | |
| Snazzy Thanksgiving Sides 58 Members | |
| Christmas Cookie Swap Greatness 247 Members | |
| Cozy Fall Desserts 144 Members | |
| Thanksgiving Potluck Recipes 46 Members |
![]() |
|
![]() |
![]() |