Sunday, October 4, 2015

Texas Skillet Cornbread

Texas Skillet Cornbread
Terry Thompson-Anderson (Texas Food & Wine Gourmet)


1 c cake flour
1 T baking powder
1/2 tsp salt
2 T sugar
1 c cornmeal
3 eggs
1/4 c Crisco
1 c milk
1/2 c onion, chopped
3 jalapenos, seeded and minced
1 c (4 oz) asadero cheese, shredded

Preheat oven to 425. Grease a cast iron skillet with Crisco and place in oven while you prepare the batter.

Sift together the cake flour, baking powder, sat, and sugar. Add cornmeal and toss to blend.

In separate bowl, add all remaining ingredients and stir to combine. Add to wet ingredients and stir only enough to combine - do not overstir.

Pour batter into pre-heated pans. Return to oven and bake for 20 minutes, or until a skewer comes out clean.

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