Prep 10 mins
Cook 30 mins
This cornbread makes an excellent side for "New Orleans Red Beans and Rice" New Orleans Red Beans and Rice. 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.
- 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 (approx) or 1 1⁄2 tablespoons bacon (approx) or 1 1⁄2 tablespoons 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.
The pepper and allspice, along using bacon grease to grease the pan, made this a very flavorful cornbread. We enjoyed it!