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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Nothing says Southern cooking like crisp corn bread made in a cast iron skillet. I use a very old skillet that belonged to my great-aunt. It will be passed on for generations. Geordyth Sullivan Cutler Bay, Florida Ingredients:
2/3 cup king arthur unbleached all-purpose flour |
2/3 cup cornmeal |
1 tablespoon sugar |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1 egg |
1 cup buttermilk |
3 tablespoons butter |
3 chipotle peppers in adobo sauce, drained and chopped |
6 bacon strips, cooked and crumbled |
Directions:
1. In a large bowl, combine the first six ingredients. In another bowl, whisk egg and buttermilk.
2. Place butter in an 8-in. ovenproof skillet; heat skillet in a 425° oven for 3-5 minutes or until butter is melted. Meanwhile, stir egg mixture into dry ingredients just until moistened. Fold in peppers and bacon.
3. Carefully swirl the butter in the skillet to coat the sides and bottom of pan; add batter. Bake at 425° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cut into wedges; serve warm. Yield: 8 servings.
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