Louisiana Skillet Cornbread
Louisiana Skillet Cornbread is perfect along side of Black-Eyed Pea Jambalaya, Shrimp Étouffée, Red Beans and Rice and a whole host of other New Orleans classics. It's extra crispy on the sides and bottom and super moist in the middle.
Ingredients
- 1 ½ Tablespoons bacon drippings (See Note 1)
- 1 cup (4.3 ounces) yellow cornmeal, preferably stone ground
- 1 cup (5 ounces) all-purpose flour
- 1 Tablespoon granulated sugar
- 1 Tablespoon baking powder (See Note 2)
- ½ teaspoon table salt
- 1 cup (8 ounces) whole milk
- 4 Tablespoons (½ stick, 2 ounces) unsalted butter, melted
- 2 large eggs room temperature
- ½ cup cream-style sweet corn
Instructions
- Preheat oven to 425° F. Add bacon drippings to 9-inch cast-iron pan. Place in oven to heat for 5 to 6 minutes.
- While pan is heating, combine dry ingredients in a large bowl; set aside.
- In a separate bowl, whisk milk and melted butter together. Add eggs and cream-style corn. Whisk until incorporated.
- Add wet ingredients to dry ingredients, mixing only until all ingredients are incorporated.
- Remove cast-iron pan from oven. Slowly pour in batter; smooth the top.
- Bake for 25 to 30 minutes, or until the top is golden brown. Cut into wedges and serve with butter.
- Yield: 8 servings.
Tips/Notes
- May use vegetable oil in place of the bacon drippings.
- I always sift baking powder to ensure that there are no lumps.
Nutrition
Calories: 260kcalCarbohydrates: 33gProtein: 6gFat: 11gSaturated Fat: 5gCholesterol: 61mgSodium: 226mgPotassium: 309mgFiber: 2gSugar: 3gVitamin A: 295IUVitamin C: 0.7mgCalcium: 110mgIron: 1.7mg
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