Skillet Cornbread

This Cajun-style cornbread is easily made without wheat flour and so is perfect for those avoiding gluten. I like to use a mixture of yellow cornmeal and masa harina. Some might insist that it be made with solid shortening but I get great results with half lard and half oil. Just oil will work as well. Of course if you happen to have some bacon drippings they would go very well.  This cornbread is perfect for cornbread and Andouille stuffing. I adapted the recipe from Emeril Lagasse’s Louisiana Real and Rustic (New York: William Morrow and Company, Inc., 1996).

Ingredients

 

Yellow cornmeal

150 grams

About 1 cup

Masa harina

150 grams

About 1 cup

Salt

5 grams

¾ teaspoon

Sugar

15 grams

1 Tablespoon

Baking powder

4 grams

1 teaspoon

Chili powder

1 milliliter

¼ teaspoon

Milk (I use nonfat)

About 380 grams

About 1½ cups

Egg

1 large

1 large

Finely chopped onion

50 grams

⅓ cup

Frozen corn kernels

50 grams

½ cup

Oil and/or lard

30 grams

2 Tablespoons

Method

Preheat the oven to 400°. Combine the dry ingredients in a large bowl. In another bowl lightly beat the egg and milk together. Pour the liquid ingredients into the bowl with the dry and mix well. Add a bit of water or milk if the batter is too thick. Fold in the onion and corn.

Heat the oil in an 8-inch cast iron skillet over medium-high heat. When the fat is just beginning to smoke pour in the batter. Cook on top of the stove for 3 or 4 minutes until the edges are beginning to brown. Place in the hot oven and bake for 45 minutes or until golden brown.

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