
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.
Add your review
Try our easy-to-use Photo Tool to capture your memories with photo books, cards, calendars, and more.
| Chicken Tonight! 268 Members | |
| I Love Casseroles 147 Members | |
| Best Ever! 848 Members | |
| Passion for Pie 191 Members | |
| Bar Cookie Extravaganza 166 Members |