Main Dishes:

Breakfast Fritatta with Custard Cornbread

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Ingredients

FRITATTA
10 slices bacon, chopped
4 ounces onions, diced
2 cooked potatoes with skins on, diced
11 eggs
1-1/4 cups milk
1 teaspoon salt
1/4 teaspoon pepper
4 ounces shredded Cheddar cheese
4 ounces shredded Swiss cheese
CUSTARD CORNBREAD
3 tablespoons butter, melted
2 eggs
3 tablespoons sugar
2 cups milk
1-1/2 tablespoons vinegar
1 cup flour
3/4 cup yellow cornmeal
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup cream

Instructions

For fritatta, preheat oven to 350 degrees F. Saute bacon and onion. Drain fat. Butter a 10-inch quiche dish. Spread in the bottom of quiche dish. Sprinkle with diced potatoes. Beat eggs and milk. Add salt and pepper. Pour over the potato mixture. Sprinkle with cheeses all over the top. Bake one hour. Serves 6. For custard cornbread, preheat oven to 350 degrees F (same setting as fritatta). Butter a 10x2-inch deep glass baking dish. Heat the dish in the oven while your prepare batter. Melt the butter in a 2-quart mixing bowl. Add eggs and beat until well blended. Add sugar, milk and vinegar, beating well. Sift together flour, cornmeal, baking soda and baking powder. Add to egg mixture. Mix just until batter is not lumpy. Pour cream into center of batter. Do not stir. Bake at 350 degrees 1 hour or until just lightly browned. Remove from oven and gently pass soft butter over top to melt. Cut into wedges. Serve hot with warm syrup.

Linda Little
Port Byron