You can substitute 2 tablespoons crumbled precooked bacon and use canola oil in place of the drippings, if desired.
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
How to Make It
Preheat oven to 425°.
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.
Place pan in oven at 425° for 8 minutes.
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.
Bake at 425° for 20 minutes or until golden. Cut into 8 wedges.
Oxmoor House Healthy Eating Collection
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