Wednesday, February 13, 2013
Skillet Cornbread with Creamed Corn and Green Chilies
This recipe,minus the green, diced chiles, came out of my Quick-bread baking Bible "The Southern Heritage Breads Cookbook". Once useful, but now ignored and sold for a quarter at McKay Used Books, "Breads" was one of a set published by Southern Living magazine and Oxmoor House in the early 80's. Should you be lucky enough to find one, buy it and bring it home. If you don't have room for it make room. Toss out that Chef's restaurant cookbook with its recipes for Anchovy Foam with Chocolate Sauce.
I will begin on a practical note. This recipe calls for a preheated cast iron skillet which will be in the oven at 400 degrees for 40 minutes. Do not even attempt this recipe if you do not have a thick oven mitt, and even then add a towel to take it from the oven for safety's sake.
Cornbread with Corn
1 cup of self-rising cornmeal( I used White Lily Buttermilk Cornmeal)
1/2 cup butter, melted
1 cup of canned creamed corn
1 cup of sour cream
2 tbs grated onion (I substituted a shake or two of onion powder)
1 4oz can of diced green chilies
Mix all the above well. I recommend a spatula for best mixing.
Spray a 9 inch cast iron skillet with canola oil baking spray and put in a 400 degree oven for 3 minutes.
Remove the skillet carefully and pour in the batter.
Bake 40 minutes till golden brown. Allow to cool ten minutes before slicing into wedges.
"Breads" says this will feed six to eight people.
Do not expect any will be left over. It would go well with cooked greens, vegetable soups, fried chicken or by itself with some Guava jelly.