Thursday, October 8, 2009


Richie makes a very good pumpkin pie (and I don't even like pumpkin pie) so I'm wondering if this topping might add the final flourish. It's kind of like turning a pumpkin pie into a pecan pie...

1/2 cup walnut pieces
1/4 cup packed brown sugar
1/2 teas. of ground cinnamon
Pinch of sea salt

Mix all of the ingredients together and sprinkle over the pie top 15 minutes before it finishes baking -- oven at 325 - to finish the pie.

Frankly I think cornbread mix would work just as well but ... here is the formal version:

10 thick-cut bacon slices, cooked, drained and chopped. Set aside.
1 1/2 cups medium ground cornmeal
1 1/2 cups flour
3 T brown sugar
1 T baking powder
1 teas. salt
1 2/3 cup milk
3 large eggs
3 teas. honey
2 T sweet butter, melted
2 cups frozen corn kernals (don't thaw them.)

Preheat the oven to 350. Coat a 12-in. heavy skillet with a film of bacon grease. Whisk the dry ingredients together.
Beat the milk, eggs, honey and butter in a separate bowl.
Stire the wet into the dry mixture and add the corn.
Heat the skillet and pour the batter into it. Sprinkle the bacon over it and bake for about 50 minutes. When done, leave it in the skillet for 30 minutes more and then serve it - right in the skillet.

Both recipes courtesy of Bon Appetit.

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