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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.
Units: US | Metric
Serving Size: 1 (81 g)
Servings Per Recipe: 8