In the Deep South of the United States there are several “Go-to” staples that appear on dinner tables. Fried chicken, oysters, greens or grits and of course, the proverbial side...cornbread.
Along the Gulf Coast in the panhandle there are a few must have ingredients in cornbread. “Go-To” ingredients are marked with an * asterick. If they are not ready available, feel free to substitute.
Ingredients
- 1 Cup Hoover’s Corn Meal*
- ½ Cup Self-Rising Flour
- 2 Tbs. Baking Powder
- 1 Tsp. Tony Chachere’s Creole Seasoning*
- ½ Tsp Freshly Ground Black Pepper
- ½ Cup Grated Extra-Sharp Sharp Cheddar Cheese
- 1 Egg
- ¼ Cup Bacon Drippings*
- ½ Cup Buttermilk*
- ¼ Cup Finely Chopped Poblano Pepper
- 1 Tbs. Tupelo Honey*
- 2 Tbs. Pabst Blue Ribbon Beer*
Directions
- 1Preheat oven to 350 degrees.
- 2Sift together cornmeal, flour, baking powder and seasonings.
Mix in cheese. - 3Beat egg in a separate bowl and combine with drippings, buttermilk, pepper, honey and beer.
Slowly pour egg mixture into sifted mixture and combine with a mixer on low speed. - 4Pour batter in a cast-iron 10-inch skillet* and bake for 25-30 minutes or until golden.
- 5Serve a side of Tupelo Honey
Tags
Reviews
Wilma Van Hoose Faerber30 May, 2016
This sounds wonderful. I gotta try it the next time I make chili.
