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.
I found this recipe in "The New Orleans CookBook" by Rima & Richard Collin. It was an incredible hit the first night with family and friends, and it gets even better the next day. I was unable to find pickled pork and used salt pork instead. Delete the salt from the recipe if you make this substitution. I highly recommend pan-baked corn bread on the side with this one (see recipe #87750).
This is a quick and easy recipe for preparing a great-tasting batch of steamers. Other herbs can be added to taste. Also, while I haven't tried it yet, next time I will substitute the sherry/water with 1 cup of beer. Do whatever sounds best to you!
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