Wednesday, February 1, 2012

#60 Skillet Cornbread

1 cup Yellow Cornmeal
2 1/2 tsp Baking Powder
1 tsp Salt
1/2 cup + 2 Tbs Veg. Oil (melted yellow Crisco)
1 cup Sour Cream
1 cup Corn Kernels
8oz canned Chopped Mild Green Chilies, drained
2 eggs, lightly beaten
1 cup grated Cheddar Cheese

1. Heat oven to 400
2. Combine cornmeal, baking powder, and salt in mixing bowl. Add the 1/2 cup veg. oil, sour cream, corn, chililes, eggs, and cheese. Stir with wooden spoon til just blended.
2. In a large skillet melt and heat the 2 Tbs veg oil til rippling. Pour into batter, stirring to combine. Pour batter back into skillet, place in center of oven and back until bread puffs up and top browns. 25-30 mins. Cut into wedges and serve hot or room temp.

 I made this just like it says only I used veg. oil and not Crisco. It didn't puff up as much as others I've made. I wonder what would happen if I used self-rising cornmeal??? Maybe when I'm all done cooking through this book I'll re-make some. Would be great with Mexican type soup!


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