New Orleans Skillet Baked Cornbread Recipe #87750
This cornbread makes an excellent side for "New Orleans Red Beans and Rice" recipe #87365. This recipe also comes from the same cookbook, "The New Orleans CookBook" by Rima and Richard Collin. I highly recommend using bacon grease (I used pepper bacon) rather than shortening to grease the cast iron skillet. I have made this recipe both ways and the bacon adds that extra special touch that really gives a nice tie-in with the Red Beans and Rice.
by Rev. Roy
40 min | 10 min prep
SERVES 8
- 1 cup yellow cornmeal
- 1 cup flour
- 1 tablespoon sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/8 teaspoon allspice
- 1/8 teaspoon fresh ground white pepper
- 1 large egg
- 1 cup milk
- 1/4 cup vegetable shortening
- 1 1/2 tablespoons shortening or bacon or sausage drippings (approx)
- Place an iron skillet (or other baking dish) 2/3 full with water on the floor of your oven before preheating to achieve a crisp crust and moist interior.
- Preheat oven to 425 degrees Sift dry ingredients together into a large mixing bowl.
- Add egg, milk, and 1/4 cup shortening and beat with a wooden spoon until smooth, about 1 minute.
- Grease an 8 or 9 inch skillet or heavy square baking pan with the shortening or bacon drippings.
- Pour batter into pan and place in oven.
- Bake 25-30 minutes until light golden brown on top.
- To serve, take skillet to table and cut bread into wedges; top with butter and/or honey if desired.
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5 stars