Pages
- Home
- New Recipes
- Chef Recipes
- Restaurant Recipes
- Hotel Recipes
- Cruise Ship Recipes
- Award Winners
- Cookbooks
- Shows
- Appetizer
- Alcohol Drinks
- Beef
- Bread
- Chicken
- Clams
- Crab
- Dessert
- Dips
- Drinks
- Dressing
- Duck
- Fish
- Lamb
- Lobster
- Mussels
- Oysters
- Pasta
- Pork
- Recipes4Two
- Salad
- Sauce
- Seasoning
- Shrimp
- Soup
- Sandwiches
- Turkey
- Veal
- Veggies
- Chef Tips
- Conversions
- Food Facts
- About
- Downloads
- Sitemap
- Testing
Basic Cornbread Recipe - Chef John Besh
Yields: One 9 inch round loaf
Conversion Chart: Here >>
Ingredients:
3 tablespoons rendered bacon fat
1 cup white cornmeal (organic if possible)
1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
1 teaspoon salt
1 pinch cayenne pepper
2 eggs
1¼ cups milk
2 tablespoons butter, melted
Procedure:
1. Put the bacon fat into a medium (about 9"-inch-diameter) cast-iron skillet. Put the skillet into the oven
and preheat the oven to 425°.
2. Combine the cornmeal, flour, sugar, baking powder, salt, and cayenne in a large mixing bowl.
3. Put the eggs, milk, and melted butter into a small bowl and mix well.
4. Pour the egg mixture into the cornmeal mixture, stirring until just combined.
5. Carefully remove the hot skillet from the oven and pour the batter into the skillet. Return the skillet to the
oven and bake the corn bread until it is deep golden brown, 15-20 minutes. Serve immediately.
Book: My New Orleans: The Cookbook
Book Author: John Besh
Publisher: Andrew McMeel Publishing
◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈