Chef John D. Folse's Spicy Corn Bread Skillet Cake

1 cupyellow cornmeal
1/2 cupflour
1 tablespoonsugar
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 teaspoonsbaking soda
1/2 cupmilk
1 eggbeaten
1 tablespoonbutter, melted
1/2 cupcream corn
1 jalapenodiced
1/2 cuponion, minced
1/4 cup green onions, sliced
1/2 cupcrushed bacon
2 tablespoonsbacon 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.

Page 1