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Gulf Coast Honey-Poblano Cornbread

Gulf Coast Honey-Poblano Cornbread

1 review
READY IN 30-35 minutes
PREP TIME 5 minutes
COOK TIME 25-30 minutes
SERVINGS 4

 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

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Reviews

Wilma Van Hoose Faerber
30 May, 2016
This sounds wonderful. I gotta try it the next time I make chili.