| SKILLET CORN
BREAD
Yield: 6 to 8 servings
- 2 cups yellow cornmeal
- 1 cup bleached all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 large egg, beaten
- 1 1/2 cups milk
- 3 tablespoons solid vegetable shortening
Preheat the oven to 400F. Combine the cornmeal, flour, salt,
sugar, and baking powder in a large mixing bowl. Add the egg
and milk and mix well but do not beat. Heat the shortening
in a 10-inch cast-iron or other oven proof skillet over medium-high
heat until almost smoking. Pour in the batter and cook until
the edges begin to turn golden, 3 to 4 minutes. Transfer the
skillet to the oven and bake until golden brown, about 45
minutes. Remove from the oven and let cool about 5 minutes
before using.
From Emeril's TV Dinners
by Emeril Lagasse
Copyright 1998 by Emeril Lagasse
Permission by William Morrow & Company, Inc.
|
