East Texas Cornbread



A cornbread recipe from a lifetime East Texan – It is off the charts good!

1 ½ cup meal
1 cup flour
2 eggs
5 or 6 strips bacon
2 or 3 tablespoons baking powder
Milk as needed (usually one or two cups)
Jalapenos to taste
Salt – about 1 tablespoon
Sugar – about 1 tablespoon

Cut bacon into 1” pieces and render in skillet – cook until crisp. In large mixing bowl put flour, meal & baking powder and stir dry until mixed well. Stir in the eggs. Remove bacon from the skillet and place in the mixing bowl along with jalapenos and mix in the milk until desired texture. Do not beat batter once in the bowl just fold in the ingredients until mixed. Pick up black iron skillet and swish the bacon grease around until it has completely covered the bottom and sides of black iron skillet. Pour out most of the grease. Pour the batter in the hot skillet and cook on the stove top until lightly browned on the bottom (just a couple minutes). Put the skillet in a pre-heated oven at 350 – 375 until brown on top (15 – 20 minutes).

Take out of oven and turn upside down and then back right side up. Enjoy!

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