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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Cast Iron Skillet Cornbread Recipe

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This recipe for Cast Iron Skillet Cornbread is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 slices bacon
˝ cup onions, finely diced
˝ cup bacon dripping (or melted butter if you are not using bacon)
1 cup flour
1 cup yellow cornmeal
1 to 2 tablespoons maple syrup or sugar
2 teaspoons baking powder
˝ teaspoon baking soda
˝ teaspoon salt
1 tablespoon chili powder
1 ˝ cup buttermilk (shake before measuring)
2 large eggs
1 cup defrosted frozen sweet corn
Cold buttermilk for serving

Directions:
Directions:
Preheat the oven to 400°F and position a rack in the middle.

Chop bacon into ˝-inch squares. Add bacon to a 9-inch cast iron skillet and crisp. Remove bacon from the skillet to drain on a paper towel. Sauté onions for about 3 to 5 minutes until tender. There should be ˝ cup bacon drippings. If not, add in oil to make ˝ cup. Do not wipe out bacon fat residue from the skillet.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and chili powder.

Make a well in the center and add the buttermilk and eggs. Mix to combine, then add in the slightly cooled bacon fat, onions, bacon, and corn. Mix again until combined (do not over mix).

Pour the batter into the skillet. Put into the preheated oven.

Bake until the cornbread begins to brown on top and a toothpick inserted in the center comes out clean, about 25 to 35 minutes. Allow to cool for about 10 minutes before slicing and serving.

Personal Notes:
Personal Notes:
Catherine says "Eat as you like. We often eat it with chili, stew, or soups. However, when I want comfort food, I always eat it crumbled into a bowl and topped with buttermilk as my Papa Willie did. Yum!"

 

 

 

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