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Skillet Corn Bread (VRP 200)

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Skillet Corn Bread

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Skillet Corn Bread Recipe Card Front

Native American Fare

Front of the recipe card for Skillet Corn Bread.

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Skillet Corn Bread Recipe

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Native American Fare scaled

Skillet Corn Bread

Ingredients

  • 3 slices lean bacon
  • 1 1/2 cups yellow cornmeal
  • 1/2 cup unsifted all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 1/4 cups buttermilk
  • 2 large eggs
  • 1/4 cup chopped green onions
  • 1/2 cup fresh or thawed, frozen yellow whole-kernel corn
  • 1/4 cup chopped, seeded mild fresh or canned green chilies
  • 1 fresh or canned jalapeno pepper, seeded and chopped

Skillet Corn Bread

Cornbread 2

Skillet Corn Bread (VRP 200)

Ingredients

  • 3 slices lean bacon
  • 1½ cups yellow cornmeal
  • ½ cup unsifted all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 1/4 cups buttermilk
  • 2 large eggs
  • 1/4 cup chopped green onions
  • ½ cup fresh or thawed, frozen yellow whole-kernel corn
  • 1/4 cup chopped, seeded mild fresh or canned green chilies
  • 1 fresh or canned jalapeno pepper, seeded and chopped

Instructions

  1. In 9-inch cast-iron skillet, cook bacon over medium-low heat until crisp. Remove bacon; drain on paper towels; crumble and reserve. In cup, reserve 2 tablespoons bacon fat. Discard remaining fat; set skillet aside.
  2. Heat oven to 350°F. In large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, salt, and red pepper. In small bowl, beat together buttermilk, eggs, and 1 tablespoon reserved fat.
  3. Heat remaining 1 tablespoon reserved fat in skillet over medium heat until hot, tilting skillet to coat well.
  4. Stir buttermilk mixture into cornmeal mixture just until dry ingredients are moistened. Do not overmix. Set aside 1 teaspoon each reserved bacon and green onion. Fold remaining bacon and green onions, the corn, chilies and jalapeno into the batter. Spoon batter into heated skillet. Sprinkle top with the 1 teaspoon each bacon and green onion. Bake corn bread 30 minutes or until golden brown and toothpick inserted in center comes out clean. Cut bread in wedges and serve warm from skillet.

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