Wednesday, September 14, 2011

Pan De Campo


Breakfast for dinner. It's one of my most favoritest dinners. And I almost always do the bacon and eggs with biscuits and gravy thing. Which happens to be one of my most favoritest breakfasts too.

This week for our Cook-off and Spotlight of The Homesick Texan Cookbook we got to choose whatever recipe we wanted to showcase. There were so many to pick from. I could've gone with the Blueberries with Cornmeal Shortcake, or the Hush Puppies...I really considered the Tamales. I mean there are just so many wonderfully mouthwatering recipes to choose from and you just KNOW you're going to love whatever it is you decide to make.

And here I am.....with one of the most simple recipes in the whole dang book. The Pan De Campo. Lisa Fain proceeds the recipe with a bit of history telling. It's just so cute how she has a story behind every recipe in the book.  The Pan De Campo is Texas' state bread. (I wonder if California has a state bread...it should....and I think it should be Sourdough Bread). Apparently this is the bread of cowboys. It's kinda like the biscuit version of cornbread....made in a cast-iron skillet and all. If you're a cowboy out on the range, you'd be making this over an open fire. Us citified people will have to put up with using a stove and oven and just deal with it. 


Pan De Campo
Printable Version

2 cups all purpose flour
1/2 TB (aka 1 1/2 tsp) baking powder
1/2 tsp sugar
1/4 tsp salt
6 TB lard or shortening, at room temperature
3/4 cup buttermilk

Preheat the oven to 400' F and grease a large (10") cast-iron skillet

Combine the dry ingredients. Stir in the shortening and blend (use a fork or pastry blender) until you have fine crumbs. Add the buttermilk and blend until smooth.

Heat up your skillet on the stove. While that's going on....on a floured surface, roll out the dough into a circle, about 9" wide (a bit smaller than your skillet)


Place into your hot, greased skillet and cook for about 5 minutes per side over a medium low heat


Then put the whole thing in the oven, skillet and all, and bake for about 15 minutes

And there you have it....Pan De Campo. You can slice it like a pizza or tear it off into pieces


What do you do with a giant biscuit? Well...you can do what I did and treat it like a regular biscuit by pouring luscious, creamy breakfast gravy all over it.


You can do as the cowboys do and dip it into beans. Or you can have it for dessert with some honey or homemade jam.

And if you have any leftover the next day slice it length-wise and make yourself an egg sandwich.


Whatever you do...I'm sure you'll have fun with it as much as you enjoy it. And maybe, just maybe.... you'll feel a little bit like a cowboy while you're doing it.

*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at Girlichef*

20 comments:

  1. I love having breakfast for dinner. Especially as a mid-week treat with bacon. Delicious.

    ReplyDelete
  2. i adore pan de campo, here in edinburg, texas we have a pan de campo cook off every year! each one has their own spin, thank you for sharing!

    ReplyDelete
    Replies
    1. Would like to attend the cookoff, please post date of next event..Thank
      You. Have a wonderful day.

      Delete
  3. Oh! I wanna be cowboy! ;P Seriously, that looks so good. I will be making it soon (as with every other recipe in the book...ha). Great pick this week!

    ReplyDelete
  4. I saw Pan de Campo in my daily Foodblogs.com email. I didn't notice who wrote it. I read the beginning teaser and still had no clue what Pan de Campo was... so I opened the blog and it was yours! It looks totally right up my alley!!! But I don't think there's a Pan de Anything that I wouldn't like!!

    ReplyDelete
  5. This reminds me of the Indian fry bread we used to make when I lived in Arizona. Thanks for the memories.

    ReplyDelete
  6. Looks good! An easy way to make biscuits. So, now, where can I find the gravy recipe? Happy Baking!

    ReplyDelete
  7. Wonderful thanks for posting!!!
    Gonna make this like a COWGIRL on my campfire!!!

    ReplyDelete
  8. Thanks for posting this!!!
    Gonna make this like a COWGIRL!!! On my campfire......................

    ReplyDelete
  9. That looks so good it is not fair to those of us who cannot share it with you.

    ReplyDelete
  10. Wow! Does that ever look good! I love breakfast for dinner. Yum!

    ReplyDelete
  11. Oh, good! Another use for my cast iron pan! I didn't own one till a couple of years ago.

    This recipe looks like a thick tortilla.

    ReplyDelete
  12. Yum Yum Yum!! I love this. We love biscuits and gravy in our house, and I love your pan de campo.

    ReplyDelete
  13. I'm all over this one and that sausage gravy! Breakfast for dinner rocks.

    ReplyDelete
  14. I agree with everybody. Breakfast for dinner. yum. The bread looks really good. Funny, I grew up in Texas and never had it. Go figure.

    ReplyDelete
  15. What a great choice, and this would be an awesome breakfast for dinner meal!

    ReplyDelete
  16. I just have invite myself over I want some of these!

    ReplyDelete
  17. Now THIS is my idea of a good breakfast. Soooo yum yum yum!

    ReplyDelete
  18. This looks fabulous--especially with that creamy gravy. The perfect breakfast-for-dinner choice. ;-)

    ReplyDelete

I apologize for having to use the word verification but you know how spammers are. All comments with links will be treated as spam. Thank you for visiting. I will do my best to return the visit.
Cheers!