Emerils Cornbread Kicked Up Recipes

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SKILLET CORNBREAD



Skillet Cornbread image

Provided by Emeril Lagasse

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 pound bacon, chopped
2 tablespoons minced garlic
4 jalapenos, seeded and diced
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

Steps:

  • Preheat the oven to 450 degree F.
  • Brown chopped bacon in a 10-inch cast iron skillet. Add the garlic and jalapeno 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.

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