Corn Bread - New Orleans
The New Orleans Cookbook :
Old fashioned corn bread, baked in a heavy iron skillet. For a special flavor touch, use sausage or bacon drippings to grease the skillet instead of shortening.1 cup yellow corn meal
1 cup flour
1 tablespoons sugar
4 teaspoon baking powder
1 teaspoon salt
1/3 teaspoon allspice
1/8 teaspoon freshly ground white pepper
1 large egg
1 cup milk
1/4 cup vegetable shortening
1/2 tablespoons shortening or bacon or sausage drippings, approximately |
Instructions: Sift the dry ingredients together into a large mixing bowl. Add the egg, milk, and 1/4 cup shortening and beat with a wooden spoon or spatula until smooth, about 1 minute. Grease an 8- or 9-inch iron skillet (or a heavy 8-inch square baking pan) with the shortening or drippings, pour in the batter, and bake in a preheated 425°F. oven for 25 to 30 minutes, until light golden brown on top. Bring the skillet to the table and cut into wedges to serve. Note: For a moist interior and a nice crisp crust, put an iron skillet two-thirds filled with water on the floor of your oven before you begin to preheat it. This old Creole trick works well with all home baked bread. |
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