Chef John D. Folse's Spicy Corn Bread Skillet Cake
|1 cup||yellow cornmeal|
|1/2 teaspoon salt|
|1/8 teaspoon cayenne pepper|
|2 teaspoons||baking soda|
|1 tablespoon||butter, melted|
|1/2 cup||cream corn|
|1/2 cup||onion, minced|
|1/4 cup|| green onions, sliced|
|1/2 cup||crushed bacon|
|2 tablespoons||bacon drippings|
Preheat oven to 350 F. Lightly grease a 10-inch cast iron skillet and set aside. In a large mixing bowl, whisk together cornmeal, flour, sugar, salt, cayenne pepper, baking soda, milk, and egg. Add butter, corn jalapeno, onions, and green onions. Whisk until completely smooth. Thoroughly blend in bacon and bacon drippings. Pour batter into greased skillet and bake 20 to 25 minutes or until golden brown. Serve with flavored butter or cream cheese.
Makes 6 servings.
This recipe is from Chef Folse's book The Encyclopedia of Cajun & Creole Cuisine.