New Orleans Skillet Baked Cornbread Recipes

NEW ORLEANS SKILLET BAKED CORNBREAD

New Orleans Skillet Baked Cornbread image

This cornbread makes an excellent side for "New Orleans Red Beans and Rice" recipe #87365. This recipe also comes from the same cookbook, "The New Orleans CookBook" by Rima and Richard Collin. I highly recommend using bacon grease (I used pepper bacon) rather than shortening to grease the cast iron skillet. I have made this recipe both ways and the bacon adds that extra special touch that really gives a nice tie-in with the Red Beans and Rice.

Provided by Rev. Roy

Categories Quick Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup yellow cornmeal
1 cup flour
1 tablespoon sugar
4 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon allspice
1/8 teaspoon fresh ground white pepper
1 large egg
1 cup milk
1/4 cup vegetable shortening
1 1/2 tablespoons bacon (approx) or 1 1/2 tablespoons sausage drippings (approx)

Steps:

Place an iron skillet (or other baking dish) 2/3 full with water on the floor of your oven before preheating to achieve a crisp crust and moist interior.
Preheat oven to 425 degrees Sift dry ingredients together into a large mixing bowl.
Add egg, milk, and 1/4 cup shortening and beat with a wooden spoon until smooth, about 1 minute.
Grease an 8 or 9 inch skillet or heavy square baking pan with the shortening or bacon drippings.
Pour batter into pan and place in oven.
Bake 25-30 minutes until light golden brown on top.
To serve, take skillet to table and cut bread into wedges; top with butter and/or honey if desired.

Nutrition Facts : Calories 226.1, Fat 11.2, SaturatedFat 3.4, Cholesterol 30.7, Sodium 501.6, Carbohydrate 27.3, Fiber 1.6, Sugar 1.8, Protein 4.7

CREOLE CORNBREAD

Creole Cornbread image

Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. -Enid Hebert, Lafayette, Louisiana

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 12

Ingredients

2 cups cooked rice
1 cup yellow cornmeal
1/2 cup chopped onion
1 to 2 tablespoons seeded chopped jalapeno pepper
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, room temperature
1 cup 2% milk
1/4 cup canola oil
1 can (16-1/2 ounces) cream-style corn
3 cups shredded cheddar cheese
Additional cornmeal

Steps:

In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.

Nutrition Facts : Calories 272 calories, Fat 14g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 551mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

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