Tuesday, February 4, 2014

Corn Bread Dinner

  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



Sunnybrook Farm said...

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.

Harry Flashman said...

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.

Yahoobuckaroo's Blog said...

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.

Gorges Smythe said...

LOVE cornbread of almost any kind!

LindaG said...

Thank you both, Kathy. :-)

Kathy Felsted Usher said...

We had an ear of corn mold too, somewhere. Maybe it's up in the attic.

Candy C. said...

LOVE cornbread, any way, any time!! I'll have to remember about the bacon grease next time! :)

Melanie said...

Oh yes, good cronbread is a meal in itself! Bacon does make everything better, especially cornbread!