New Orleans Skillet Baked Cornbread

Submitted by Rev. Roy

"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."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 8

ingredients

• 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 1 1/2 tablespoons bacon (approx) or 1 1/2 tablespoons sausage drippings (approx)

directions

1. 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.
2. Preheat oven to 425 degrees Sift dry ingredients together into a large mixing bowl.
3. Add egg, milk, and 1/4 cup shortening and beat with a wooden spoon until smooth, about 1 minute.
4. Grease an 8 or 9 inch skillet or heavy square baking pan with the shortening or bacon drippings.
5. Pour batter into pan and place in oven.
6. Bake 25-30 minutes until light golden brown on top.
7. To serve, take skillet to table and cut bread into wedges; top with butter and/or honey if desired.

Reviews

[puppitypup]

The pepper and allspice, along using bacon grease to grease the pan, made this a very flavorful cornbread. We enjoyed it!