Louisiana Style Skillet Cornbread
Ingredients
1 1/2 Tablespoons bacon drippings (may use vegetable oil)
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder, sifted to ensure no lumps
½ teaspoon salt
1 cup whole milk
4 tablespoons unsalted butter, melted
1 tablespoon Tijerina Acadian Spice Blend
2 large eggs room temperature
½ cup cream-style corn
Method
- Preheat oven to 425° F.
- In a 9-inch cast iron skillet, add the bacon drippings (or oil)
- Place in oven to heat up for 5 minutes.
- While pan is heating, combine dry ingredients in a large bowl; set aside.
- In a separate bowl, whisk milk, melted butter and Acadian spice together, then add eggs and corn and whisk until incorporated.
- Add wet ingredients to dry ingredients, mixing only until all ingredients are incorporated.
- Remove cast-iron pan from oven. Slowly pour in batter; smooth the top.
- Bake for 25-30 minutes, or until the top is golden brown and a knife inserted comes out clean.
Enjoy!