SKILLET CORNBREAD

 

  • Cooking Time: 25 - 30
  • Servings: 4 - 6
  • Preparation Time:

Ingredients

  • 1/2 pound bacon, chopped
  • 2 tablespoons minced garlic
  • 3 cups cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups buttermilk
  • 2 large eggs, lightly beaten
  • 10 tablespoons melted unsalted butter

Directions

  • Preheat the oven to 450 degree F.
  • Brown chopped bacon in a 10-inch cast iron skillet.
  • Add the garlic and saute until softened.
  • In a bowl, combine the cornmeal, baking powder, baking soda, salt, and pepper and mix well.
  • In a small bowl, combine the buttermilk, eggs, and melted butter.
  • Add to dry ingredients and stir just to combine.
  • Quickly pour the cornmeal batter into the skillet.
  • Bake for 25 to 30 minutes, or until firm and golden brown on top.
  • Let sit for 5 minutes, then turn out onto a cutting board.
  • Cut into wedges and serve hot with butter on the side.

Notes

Recipe courtesy Emeril Lagasse

Categories: Bread  Misc. Bread  Oven  Stove 
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