Tag Archives: cornbread

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.

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 and white cornmeal along with corn flour or masa harina but any combination would work. The recipe I adapted this from in Emeril Lagasse’s Louisiana Real and Rustic (New York: William Morrow and Company, Inc., 1996) insists that one use lard or solid shortening. I use oil instead with good result. If you have some bacon drippings on hand replace some of the oil with them for a nice depth of flavor. Of course this cornbread is perfect for cornbread and Andouille dressing.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup white cornmeal
  • 1 cup corn flour or masa harina
  • 1 tsp. salt
  • 1 Tbsp. sugar
  • 1½ tsp. baking powder
  • ¼ tsp. chili powder
  • 1½ cups milk
  • 1 egg
  • ½ cup finely chopped onion
  • ½ cup frozen corn kernels, thawed
  • 3 Tbsp. oil

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 a 10-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.

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 and white cornmeal along with corn flour or masa harina but any combination would work. The recipe I adapted this from in Emeril Lagasse’s Louisiana Real and Rustic (New York: William Morrow and Company, Inc., 1996) insists that one use lard or solid shortening. I use bacon drippings and oil instead with good result. You could use oil alone, as I have, but the bacon drippings really add to the final product. And in place of the cream and skim milk you could use all whole milk; I just did not have any on hand. Of course this cornbread is perfect for cornbread and Andouille dressing.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup white cornmeal
  • 1 cup corn flour or masa harina
  • 1 tsp. salt
  • 1 Tbsp. sugar
  • 1½ tsp. baking powder
  • 1¼ skim milk
  • ¼ cup heavy cream
  • 1 egg
  • ½ cup finely chopped onion
  • ½ cup frozen corn kernels, thawed
  • 1 Tbsp. bacon drippings
  • 2 Tbsp. oil

Method

Preheat the oven to 400°. Combine the dry ingredients in a large bowl. In another bowl lightly beat the egg and add the milk and cream. 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 bacon drippings and oil in a 10-inch cast iron skillet over medium-high heat. When the fat is just beginning to smoke pour in the batter. Cook 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.