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.
Servings: 8 servings
- 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
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.
- May use vegetable oil in place of the bacon drippings.
- I always sift baking powder to ensure that there are no lumps.
Calories: 260kcal | Carbohydrates: 33g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 226mg | Potassium: 309mg | Fiber: 2g | Sugar: 3g | Vitamin A: 295IU | Vitamin C: 0.7mg | Calcium: 110mg | Iron: 1.7mg