With only a few ingredients, this eggplant and tomato salad comes together quickly and easily. Always a huge hit!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 round loaf |
Ingredients
- ½ pound finely chopped pork
- 1 teaspoon salt
- 1 small onion, chopped
- 1 ½ cups cornmeal
- ½ cup all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 2 eggs, beaten
- 2 tablespoons honey
- ½ cup buttermilk
- 1 cup orange juice
Instructions
- Preheat oven to 350 degrees F (175 degree C).
- In a 10 inch oven-proof skillet, fry the pork till crisp. Add onion, and cook till just tender. Drain off liquid fat, and reserve 2 tablespoons.
- In a large mixing bowl, combine corn meal, flour, baking powder, soda, and salt. Combine eggs, honey, buttermilk, and juice: mix into cornmeal mixture. Stir in pork and onions.
- Return reserved fat to skillet, and heat till very hot. Pour batter into skillet. Transfer to oven, and bake for 30 to 35 minutes.
Nutrition Facts
| Calories | 226 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 2 g |
| Sodium | 609 mg |
| Sugars | 8 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
thanks for the recipe. I have never heard of this, and I don’t care for cornbread, but I made this for dinner and the whole family enjoyed it
This was ok… but it needs something. I admit I was worried putting the batter into our big cast iron skillet (how long am I going to be cleaning this?) but it came out perfect without sticking at all. The taste is pretty bland. I used fresh side pork; maybe bacon would be a better choice. Thanks so much for the Southern recipe – we really enjoy old/regional recipes.
Its good to be able to find that food that grandma always made that no one else knows about.