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!
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