Sausages, roasts, grilled salmon. And don’t forget Peanut Brittle and Carmel soufflé for dessert!
RECIPE: BIG SHOT JALAPEÑO BACON CORNBREAD
Ingredients 2 cups plus 2 TBL AP flour 2 cups corn meal 2 TBL baking powder 1 tsp salt 1/2 cup sugar 1/2 cup Big Shot 1 1/2 cups milk 1/2 cup bacon fat or butter 2 eggs 1/2 cup bacon bits cooked 1/4 cup diced jalapeños cooked off
Directions Heat oven to 425 degrees. Sift flour baking powder, salt, and sugar. Mix in Corn Meal. Add remaining ingredients and mix until just combined. Do not over mix, as this will make dry and tough cornbread. Spray a 2 inch deep pan with cooking spray and coat with a little bit of cornmeal. Bake for 20 minutes until cornbread is golden brown and a toothpick pulls out clean from the center.
