Lettuce Bacon a Deal
Southern-Style Skillet with Cornmeal Crust, Sautéed Lettuce, Bacon, and Bleu Cheese
40 minutes
Serves 4
DinnerAmerican
Herb's take
This Southern-inspired skillet dinner reimagines classic flavors with a crispy cornmeal base, melty bleu cheese, and smoky bacon over wilted lettuce. You'll learn how greens can star in a hot dish (yes, really!) and how cornmeal becomes a savory, sliceable foundation.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 400°F. Grease a 10-inch oven-safe skillet with 1 tablespoon olive oil.
- 02In a medium bowl, whisk together cornmeal, flour, baking powder, 1 teaspoon salt, and black pepper.
- 03In a separate bowl, beat milk, eggs, and melted butter until smooth.
- 04Pour wet ingredients into dry and stir just until combined. Spread cornmeal batter evenly in the prepared skillet.
- 05Bake cornmeal base for 10 minutes, until edges start to set but center is still a little soft.
- 06Meanwhile, cook diced bacon in a large nonstick skillet over medium heat until crisp, about 6-8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Reserve 2 tablespoons bacon fat in the pan.
- 07Add diced onion to the bacon fat and sauté until translucent, about 3 minutes. Stir in garlic and cook 1 minute more.
- 08Add sliced lettuce to the skillet and toss until just wilted, about 2 minutes.
- 09Remove from heat and stir in apple cider vinegar. Season with remaining 1/4 teaspoon salt. Let cool 2 minutes.
- 10Layer sautéed lettuce mixture evenly over the partially baked cornmeal base.
- 11Sprinkle cooked bacon and crumbled bleu cheese over the lettuce.
- 12Return skillet to oven and bake 10-12 minutes more, until cheese is melted, edges are golden, and the center feels set.
- 13Let rest 5 minutes. Top with sliced scallions before serving.
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