I was trolling my usual food blog haunts the other day when I stumbled across a post about cast iron pans and cornbread at The Homesick Texan. I realized two things very quickly. One, she has as much dislike for sweet cornbread as I do. Two, I hadn’t made cornbread in quite a while.
For those of you from the northern climbs; In Texoma we make our cornbread for dinner. It’s not a dessert item and therefore has no sugar. (I know she would disagree and say all of Texas, but I’ve been served sweet cornbread more than once since I moved here. and since I’ve never visited Southern Texas, I can’t speak for them.)
I got this recipe directly from The Homesick Texan with only a few modifications, such as spicing the bread up just mildly with picante sauce, which I’ve always found to be a nicer alternative to simply adding jalapeños. For me, it ads a wider range of flavors overall, and I just love the richness.
For the original recipe, look HERE.
My version is as follows:
- 2 cups yellow cornmeal
- ½ cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 egg lightly beaten
- 2 cups whole milk
- 2 Tablespoons bacon drippings
- 6 Tablespoons chunky picante sauce (Pace, if possible. This is Texoma cornbread!)
- Preheat oven to 450°F.
- Put the drippings or oil in a cast iron skillet and place it in the oven for a few minutes until it’s sizzling.
- Mix together dry ingredients. Set aside.
- Whisk egg and milk. Mix with dry ingredients, mix in picante sauce. Take cast iron skillet out of oven, pour hot oil into batter and mix.
- Pour batter into cast iron skillet, bake in oven for 20 minutes. Cornbread should be brown on top and pulling away from the sides of the skillet.
What I would have done differently had I though of it:
Not a bloody thing. This is simply the best cornbread I’ve ever had in my life. It’s in my permanent recipe collection.