Heres a deluxe version of corn bread with Creole seasonings. Chile peppers make it spicy, and the creamed corn and onions keep it extra-moist.
Creole Corn Bread
Introduction
- Cooking time
- 20 mins
- Portions
- 8
- Partner
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup yellow cornmeal
- 2 eggs, slightly beaten
- 1/4 cup lard, melted
- 1 cup creamed corn
- 3/4 cup buttermilk or whole milk
- 1/2 cup finely diced onion
- 3 fresh jalapeños, seeds and veins removed, minced
- 1 medium red bell pepper, finely diced
Steps
- Preheat the oven to 425°F. Grease a large cast-iron skillet and place it in the oven while mixing the batter.
- Combine the flour, sugar, baking powder, and salt in a large mixing bowl and stir in the cornmeal. Add the eggs, lard, creamed corn, buttermilk, onion, jalapeños, and bell pepper to the bowl and mix well. Pour the batter into the hot pan, filling it about two-thirds full. Bake until firm and golden brown, about 20 minutes. Cool for 10 minutes and cut into wedges. Serve warm.
- Excerpted from The Texas Cowboy Cookbook by Robb Walsh Copyright © 2007 by Robb Walsh. Excerpted by permission of Broadway, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
