![]() ![]() ![]() Bake for 30 to 35 minutes until center is set and top is golden brown. Sprinkle remaining 1/2 cup cheese on top.Ĥ. Stir the egg mixture into the dry ingredients. In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir in 1 cup shredded cheese, corn, onion, and jalapenos.ģ. Not to light and and not heavy as a rock either.ġ (15 ounce) can whole kernel corn, drainedĢ fresh jalapeno peppers, seeded and mincedġ. Its a touch sweeter than some cornbread but It has a nice texture to it and is moist compared to most cornbread. I also add jalapenos to this recipe.i de-vein, de-seed, and dice about 6-7 good size jalapenos and add them in the the mix before cooking Serve warm and store cooled leftovers in airtight container! Use remaining melted butter to brush generously over top of finished cornbread. Bake in 350° oven until top is golden brown and toothpick inserted comes out clean. Grease medium cast iron skillet generously with butter or shortening and pour in batter. (Bubba is or was the chef at Buddy Guy's in Chicago)Ĭombine dry ingredients in medium mixing bowl.Īdd liquid ingredients (reserve a couple teaspoons of the melted butter to brush on top of finished bread) one at a time and mix with wire whisk until thoroughly combined. Heres my favorite.get many requests for this at bbq's Here is a post from yesterday that is close to how I do it: You should have a corn bread that has a crunchy crust on the side and bottom but should also be tender and moist inside. Once done, let it sit and cool (still in the pan) for a couple of minutes. I find that I need to add about 5 extra minutes to the baking time. Pour the corn bread makings into the pan, give it a quick shake to level it all out and put it in the oven. With the bacon fat still in the pan, turn the burner up to high and get it to the point where the fat is just starting to smoke. If it seems to thick add a tablespoon or two of milk. If I have an extra jalapeño pepper, I dice is fine and lightly cook it in the fat, when done add it to the bacon.Ĭombine the mix and 1 teaspoon of cyan pepper (if you want) add the egg, creamed corn, bacon/peppers and mix. Remove the bacon and drain all but 2 -3 tablespoons of the bacon fat. To prep the pan, I cut up about 1/3 – ½ cup of bacon ends, or thick sliced bacon if you can’t get the ends, (I may have to try this with Buckboard Bacon one day) and fry them hard in your cast iron pan. I use the Jiffy Mix, but instead adding all of the milk, I use a small can of creamed corn…įirst get your oven to the required temp. Last, how do you season/re-season a and old skillet like that? I wanna make corn bread.in a cast iron skillet.that ain't been used in 25 years.Īlso, I wanna mix in some Jalepeno's I got grown in front of my house.
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