Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bacon | 1 slice cooked (8g) | 43 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 bacon slices
- 2 cups self-rising cornmeal
- 2 tablespoons sugar
- ½ cup smooth peanut butter
- 2 eggs beaten
- 1 cup milk
- 3 tablespoons oil
Directions
In a heavy skillet cook bacon until golden and crisp then drain on paper toweling and set aside.
Pour off all but about 1 teaspoon bacon fat from pan.
Place pan in oven then set oven temperature to 425°F.
Stir together cornmeal and sugar then cut in peanut butter until crumbly.
Blend together eggs, milk, oil and crumbled bacon then add all at once to cornmeal mixture stirring just until blended then pour mixture into hot skillet.
Return to oven and bake 20 minutes.
Category:Cathy's Recipes
Category:Bacon Recipes
Category:Self-rising cornmeal Recipes
Category:Peanut butter Recipes