Ingredients
4
red chili peppers
1
cup Original Bisquick™ mix
1/2
cup yellow cornmeal
1/2
cup crisply cooked and crumbled bacon
1/2
cup finely chopped white onion
1
tablespoon packed light brown sugar
1
cup milk
1
egg
4
fried eggs, if desired
Preparation
Set oven control to broil. Place chili peppers on foil.
Roast peppers on all sides with tops 4 to 5 inches from heat until charred and blistered, 5 to 10 minutes. Transfer peppers to a bowl, and cover with plastic wrap 10 minutes. Carefully peel charred skin from peppers, then cut off stems, and remove seeds. Finely chop peppers.
In large bowl, mix Bisquick mix, cornmeal, bacon, onion, brown sugar, milk, egg and chopped peppers. Let stand 5 minutes.
Heat 10-inch or larger skillet or griddle over medium heat (325°F). Brush lightly with oil. Pour batter by slightly less than 1/4 cupfuls onto hot skillet. Cook until golden on bottom and bubbles form on top, about 3 minutes; turn, and cook another 2 minutes or until set. Transfer to plate. Repeat with remaining batter.
Serve warm with a fried egg and salt and pepper on top.
