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Saturday, November 16

Cornbread

Ghee, butter, or bacon fat
3 tablespoons
Cornmeal, white
1 cup
Flour, all purpose
1 cup
Sugar
2 tablespoons
Baking powder
2 tablespoons
Salt, sea, fine
1 teaspoon
Cayenne pepper
Pinch
Eggs
2
Milk
1 ¼ cups
Butter, melted
2 tablespoons
  1. Add the fat to a 9-inch cast-iron skillet, place in the oven, and then preheat to 425°F. 
  2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, salt, and cayenne. 
  3. In a small bowl, combine the eggs, milk, and melted butter. 
  4. Combine the wet and dry in the large bowl, and stir until just combined. 
  5. Carefully remove the hot skillet from the oven, and pour the batter into the skillet. 
  6. Return the skillet to the oven, and bake until the cornbread is deep golden brown, about 15 to 20 minutes. 
Recipe from My New Orleans The Cookbook by John Besh.

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