When you make a skillet of corn bread, you've made a meal.
My husband loves to cook especially with his cast iron skillet
in which he makes a wonderful corn bread using creamed
corn and a little cayenne pepper, a little Emeril and a little Usher.
Creamed corn seems to keep it much more moist
and using bacon grease, rather than solid shortening,
gives it a bit more flavor.
It's bacon- it makes everything better.
It come out all nice and browned
with a firm crust but nice and soft inside.
Add a little butter and you have a meal.
Add some fried chicken and spiced skillet potatoes
for a feast!
Ingredients
2 C corn meal
1 C flour
1 1/2 tsp salt (you will split this)
1 Tbl sugar
1 tsp baking powder
1/4 tsp ground cayenne pepper
1 beaten egg
1 1/2 C milk
1 can Creamed Corn (approx 16 oz)
1/2 C onions- chopped
3 TBL Bacon Grease
Set oven to 400 F
combine cornmeal, flour, 1 tsp salt (save the other part)
sugar, baking powder and cayenne in a mixing bowl.
Add the egg and milk mixing well.
Add corn and onions- folding rather than stirring
Heat bacon grease in the skillet, very hot- almost smoking.
Add the mixture and cook for 3-4 minutes.
Transfer the skillet into the oven for 45 minutes or until golden brown.
Sprinkle the remaining salt on top and let cool .
The Emeril link above will take you to a copy of his cookbook,
Louisiana Real & Rustic
8 comments:
We didn't use creamed corn but my mother did use bacon grease in her iron skillet when making corn bread. I have it with the corn and it is better that way but then I would have to think far enough ahead to have the corn so it doesn't happen often.
We had corn bread a lot when I was a kid. My mom had a cast iron thing, like a mold, and the corn bread came out in the shape of little ears of corn. I liked it, and still do but I am pretty sure we had it so much because it was cheap.
I could eat cornbread with mashed potatoes and gravy every day. I like the bacon grease and creamed corn idea. But only one egg? That seems like a pretty large amount of cornbread for only one egg. Mom always used buttermilk instead of regular milk too, and I think that helped a lot. I don't know ... you can't really make cornbread bad. It's either good or better, but never bad.
LOVE cornbread of almost any kind!
Thank you both, Kathy. :-)
We had an ear of corn mold too, somewhere. Maybe it's up in the attic.
LOVE cornbread, any way, any time!! I'll have to remember about the bacon grease next time! :)
Oh yes, good cronbread is a meal in itself! Bacon does make everything better, especially cornbread!
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