Had to break in my new corn bread skillet. Used a "gluten free" (corn meal based) recipe and added bits of jalapeņo. Because there's no flour, the batter stays more runny and has to be kept stirred or re-stirred prior to pouring into the skillet.
John Wayne approves:
With some bourbon bacon. Delicious!
We had enough batter left over to employ an 8" skillet for the rest. Shoulda poked the domed rise that it created but didn't catch it in time:
With frittata cooked by Mrs.
@chuck s That was the star of the show:
Bacon may look dry here but was perfect (for me); soft and just right texture.
Corn bread stuck to the skillet. Don't know why; it had fresh oil, was clean to begin with (unused) and was cooked indirect between two charcoal baskets. They look a bit overdone around the edges in these photos but weren't burnt, and if we had pulled them earlier they wouldn't have passed the toothpick test. All in all another successful weekend at chuck s' place!
Unseen here are the pancakes ... the other morning we also had those, with 7 or 8 kinds of syrup available
Topic: Jalapeņo corn bread / frittatta / bacon ... breakfast (Read 941 times)