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Prep Time: 8 Minutes Cook Time: 26 Minutes |
Ready In: 34 Minutes Servings: 8 |
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You can substitute 2 tablespoons crumbled precooked bacon and use canola oil in place of the drippings, if desired. Ingredients:
3 center-cut bacon slices |
3/4 cup all-purpose flour |
1 cup yellow cornmeal |
2 teaspoons baking powder |
1 teaspoon sugar |
1 teaspoon salt |
1/4 teaspoon baking soda |
1/3 cup reduced-fat sour cream |
1 cup low-fat buttermilk |
1/2 cup egg substitute |
Directions:
1. Preheat oven to 425°.
2. Cook bacon in a 9-inch cast-iron skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings. Discard remaining drippings, but do not wipe out pan. Crumble bacon; set aside.
3. Place pan in oven at 425° for 8 minutes.
4. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients. Combine sour cream, buttermilk, 1 tablespoon reserved drippings, and egg substitute, stirring with a whisk. Add to flour mixture, stirring just until moist. Gently fold in bacon; pour batter into preheated pan.
5. Bake at 425° for 20 minutes or until golden. Cut into 8 wedges.
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