A Year-Round Guide to Franklin and Nantahala

Yield: 6 servings. 1¼ cups yellow cornmeal ¼ cup all-purpose flour 1 teaspoon salt 2 teaspoons baking powder 2 large eggs, lightly beaten 1 cup whole buttermilk 3 tablespoons bacon

Rosemary and Goat Cheese Strata

Yield: 6 servings. 1¼ cups yellow cornmeal ¼ cup all-purpose flour 1 teaspoon salt 2 teaspoons baking powder 2 large eggs, lightly beaten 1 cup whole buttermilk 3 tablespoons bacon

Skillet Cornbread

Yield: 6 servings.

1¼ cups yellow cornmeal
¼ cup all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 large eggs, lightly beaten
1 cup whole buttermilk
3 tablespoons bacon drippings, plus extra
2 teaspoons vegetable oil

Preheat oven to 425°. Place cast-iron skillet in preheated oven for 15 minutes. Meanwhile, combine cornmeal, flour, salt, and baking powder in a mixing bowl.

In a separate bowl, combine eggs, buttermilk, and 3 tablespoons of bacon drippings. Add egg mixture to the dry ingredients and stir until just combined.

Remove skillet from oven and carefully oil the pan with vegetable oil using a paper towel. Pour batter into hot skillet and bake for 20 to 25 minutes or until edges are crispy and top has turned golden brown.

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This story was published on Jan 14, 2020

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.