Side dishe for 6

Beer Cornbread with Eggs

Name: Beer Cornbread with Eggs
Total time: 59 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 2 3/4 cups white whole wheat flour; 1 cup yellow cornmeal; 1/3 cup granulated sugar; 1 tsp kosher salt; 1 tsp baking powder; 3/4 tsp baking soda; 12 oz dark beer; 3/4 cup unsweetened soy milk; 1/4 cup vegetable oil; 1 tsp apple cider vinegar; 4 oz thinly sliced pancetta; 1 avocado; 1 tbsp apple cider vinegar; 6 large eggs

Beer cornbread bakes until golden, then joins crisp pancetta, avocado, and firm poached eggs.

$1.43per serving $

59 minstart to table

6servings

Southern Dairy-free Budget Side dishes

Ingredients

2 3/4 cups white whole wheat flour
1 cup yellow cornmeal
1/3 cup granulated sugar
1 tsp kosher salt
1 tsp baking powder
3/4 tsp baking soda
12 oz dark beer
3/4 cup unsweetened soy milk
1/4 cup vegetable oil
1 tsp apple cider vinegar
4 oz thinly sliced pancetta
1 avocado
1 tbsp apple cider vinegar
6 large eggs

Steps

Heat the oven to 400 F and grease a 9-inch square baking pan with oil.
Whisk the flour, cornmeal, sugar, salt, baking powder, and baking soda in a large bowl.
Stir in the beer, soy milk, vegetable oil, and 1 teaspoon vinegar until just combined, then spread the batter in the pan.
Bake for 25 to 30 minutes, until a toothpick comes out clean, then cut the cornbread into pieces.
Cook the pancetta in a large skillet over medium heat for 8 to 10 minutes, until crisp, then drain it on a plate.
Toast the cornbread pieces in the skillet for 2 minutes per side, poach the eggs in simmering water for 4 to 5 minutes until firm, and top with avocado, pancetta, and eggs.

Main ingredient on sale this week? See what to make with prosciutto or pancetta on sale.