Get Loaded
Loaded Southern Skillet Cornbread
Makes 10-12 servings
1 cup self-rising* cornmeal, plus 2 tablespoons
1 cup self-rising* flour
1 medium onion, chopped
1/2 cup grated cheddar cheese
1/2 cup vegetable oil, used in 1/4 cup increments
2 eggs, beaten
1 cup buttermilk
1 (8-1/2 ounces) can creamed corn
1 (4-ounce) can chopped green chiles, drained
1/4 cup diced bell pepper (optional)
1/4 cup diced or crumbled crisp bacon (no substitute)
Preheat oven to 400 degrees. Pour 1/4 cup oil into a 12-inch cast-iron skillet. Set it in the oven and let it get very hot while batter is prepared.
In a large bowl, stir together 1 cup cornmeal and flour. Stir in remaining ingredients except bacon (including the remaining 1/4 cup of oill. Stir just until no dry ingredients can be seen.
Carefully remove the hot skillet and oil from the oven. Sprinkle it with 2 tablespoons cornmeal, then the crumbled bacon. Pour in the batter, smooth the top if necessary, and return the skillet to the oven.
Bake 30 minutes, or until well browned. The cornbread will be crisp on the outside with a moist interior.
Carefully cover the skillet with a round platter or pizza pan covered with foil for serving. Holding the pan and skillet firmly, invert the cornbread onto the pan.
Store any leftovers at room temperature.
*To substitute all-purpose flour, add 1-1/3 teaspoons baking powder and 1/3 teaspoon salt.
*To substitute regular cornmeal, use ¾ cup plus 3 tablespoons white or yellow cornmeal, plus 1 tablespoon baking powder and ½ teaspoon salt
Notes: The bacon can be made ahead of time.
If you don't have buttermilk on hand, add 1 tablespoon vinegar or lemon juice to a 1-cup measure and add milk to measure 1 cup. Let stand five minutes.
Wrap cornbread in foil to reheat in a toaster oven, uncovering the top during the last few minutes to toast the top.
*
Food editor Judy Walker can be reached at jwalker@.... Follow her on Twitter (@JudyWalkerCooks) and Facebook (JudyWalkerCooks).
Makes 10-12 servings
1 cup self-rising* cornmeal, plus 2 tablespoons
1 cup self-rising* flour
1 medium onion, chopped
1/2 cup grated cheddar cheese
1/2 cup vegetable oil, used in 1/4 cup increments
2 eggs, beaten
1 cup buttermilk
1 (8-1/2 ounces) can creamed corn
1 (4-ounce) can chopped green chiles, drained
1/4 cup diced bell pepper (optional)
1/4 cup diced or crumbled crisp bacon (no substitute)
Preheat oven to 400 degrees. Pour 1/4 cup oil into a 12-inch cast-iron skillet. Set it in the oven and let it get very hot while batter is prepared.
In a large bowl, stir together 1 cup cornmeal and flour. Stir in remaining ingredients except bacon (including the remaining 1/4 cup of oill. Stir just until no dry ingredients can be seen.
Carefully remove the hot skillet and oil from the oven. Sprinkle it with 2 tablespoons cornmeal, then the crumbled bacon. Pour in the batter, smooth the top if necessary, and return the skillet to the oven.
Bake 30 minutes, or until well browned. The cornbread will be crisp on the outside with a moist interior.
Carefully cover the skillet with a round platter or pizza pan covered with foil for serving. Holding the pan and skillet firmly, invert the cornbread onto the pan.
Store any leftovers at room temperature.
*To substitute all-purpose flour, add 1-1/3 teaspoons baking powder and 1/3 teaspoon salt.
*To substitute regular cornmeal, use ¾ cup plus 3 tablespoons white or yellow cornmeal, plus 1 tablespoon baking powder and ½ teaspoon salt
Notes: The bacon can be made ahead of time.
If you don't have buttermilk on hand, add 1 tablespoon vinegar or lemon juice to a 1-cup measure and add milk to measure 1 cup. Let stand five minutes.
Wrap cornbread in foil to reheat in a toaster oven, uncovering the top during the last few minutes to toast the top.
*
Food editor Judy Walker can be reached at jwalker@.... Follow her on Twitter (@JudyWalkerCooks) and Facebook (JudyWalkerCooks).
