Don Bingham
UCA
Cracklin' Cornbread
6 slices bacon, chopped fine
2 1/2 cups cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/2 cup vegetable oil
2 large eggs, lightly beaten.
Adjust an oven rack to middle position and heat the oven to 450 degrees. Cook the bacon in a 10-inch oven safe skillet over medium heat until crisp, about 8 minutes. Transfer the bacon to a paper towel-lined plate. Pour off the fat from the skillet, reserving 1/4 cup.
Combine the cornmeal, baking powder, baking soda, and salt in a large bowl. Whisk in buttermilk, 3 tablespoons of the oil and the reserved bacon fat, eggs, and crisp bacon.
Heat the remaining 1 tablespoon oil in the empty skillet over medium-high until just smoking. Spoon the cornmeal mixture, 1/2 cup at a time, into the skillet. Transfer the skillet to the oven and bake until the top begins to rack and the sides are golden brown, 12-16 minutes., then turn it out onto a wire rack. Serve.
Roasted Cabbage Wedges
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 head green cabbage
3 tablespoons vegetable oil
2 teaspoons balsamic vinegar
Adjust an oven rack to the upper-middle position. Place a rimmed baking sheet on the rack and heat the oven to 450 degrees. Combine the sugar, salt and pepper in a small bowl. Quarter the cabbage through the core and cut each quarter into 1-inch wedges. Brush the cabbage wedges all over with the oil and sprinkle with the sugar mixture.
Arrange the cabbage on the hot baking sheet and roast until the cabbage is tender and lightly browned around the edges, about 25 minutes. Drizzle the cabbage with the vinegar. Serve.
