DATE, BACON AND ROSEMARY CORN BREAD
Provided by Molly O'Neill
Categories dinner, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. Grease a 9-inch springform pan with vegetable oil. Line the inside perimeter of the pan with the halved dates, putting the rounded side of the dates toward the pan. Set aside.
- In a mixing bowl, stir together the flour, cornmeal, sugar, baking powder, salt, pepper and rosemary. In another bowl, whisk the egg and milk together. Whisk in the 2 tablespoons of vegetable oil. Add the flour mixture, the chopped dates and the bacon and stir just to combine.
- Scrape the mixture into the prepared pan. Bake until the bread is lightly browned and firm to the touch, about 20 to 25 minutes.
- Mix the maple syrup and cayenne together. Remove the sides of the pan and brush the dates and the top of the bread with the maple syrup. Cut into thin wedges and serve warm with roast chicken, lamb or pork.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 11 grams, Carbohydrate 41 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 280 milligrams, Sugar 16 grams, TransFat 0 grams
BACON-WRAPPED DATES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 45m
Yield 35 to 40 dates
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F.
- Stuff each date with 1 to 2 almonds. Wrap each date with half a piece of bacon and secure with a toothpick.
- Bake, turning the dates halfway through so the bacon is evenly cooked, 15 to 18 minutes. Serve warm or at room temperature.
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