New Orleans Skillet Cornbread Recipe

From Dorothy McNett's Recipe Book.

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New Orleans Skillet Cornbread

From Dorothy McNett's recipes at Not just for New Orleans, but a great world-wide side dish to serve with meat and fish dishes, or to eat all by itself with a nice tossed green salad, etc.

6 slices uncured pork or beef bacon
3 tablespoons of the bacon fat, or use olive oil, etc.
2 1/2 cups milk
1/2 teaspoon sea salt
1 1/4 cups coarsely ground yellow cornmeal, or use polenta...
1 1/4 cups buttermilk
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup fresh (or thawed if using frozen) corn kernels
5 - 6 oz. cheddar or jack cheese, cut into 1/2 inch cubes
2 eggs, separated
fresh chives for garnish
1/2 cup or more of cooked baby shrimp, for garnish

Cook the bacon and then pat it dry with paper towels and set them aside. Put the bacon fat into a 10 - 11 inch skillet (preferable cast iron). Place the skillet into a cold oven and preheat to 375 degrees. Heat the milk in a medium sized saucepan, add the salt and bring to a boil and then quickly reduce to a simmer. Sprinkle the cornmeal or polenta into the milk slowly, stirring constantly. Remove from the heat and add the buttermilk, baking powder, soda, corn kernels, cubed cheese, and the egg yolks. Dice the cooked bacon and stir it in. In a batter bowl, beat the egg whites to nice stiff peaks and then carefully fold them into the mixture. Carefully remove the hot skillet from the oven and swirl it to coat the bottom and sides of the skillet with the hot fat. Carefully put the filling into the hot pan and return to the oven and bake 20 - 25 minutes or until the center is firm and cooked. Scoop servings onto serving plates. Garnish with snipped chives and baby shrimp and serve.

Recipe created 2017-12-24.

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