Sue’s Iron Skillet Texas Cornbread
Yes, another cornbread recipe. I make a new one up almost every Fall. This one is kind of back to basics Texas fare: green chile, cheese, but cutting down on bacon fat and substituting olive oil. Best I’ve made in a while!
Preheat oven to 400 degrees.
Place in 10″ iron skillet:
2 Tablespoons olive oil
2 Tablespoons bacon grease
Put skillet in oven to heat until piping hot. Keep it hot until the batter is ready.
Whisk together in a large mixing bowl:
1 cup ground yellow cornmeal
3/4 cup all purpose white flour
1 Tablespoon baking powder
Drop in:
2 eggs, unbeaten
1 cup 2% milk
1/3 cup olive oil
2/3 cup grated fiesta cheese
1/2 cup green chile (spicy preferred by us)
2/3 cup frozen corn
Mix together with whisk.
Pour into piping hot skillet, and bake until crunchy and golden brown (25 minutes approximately).
Cut into wedges and eat.
Good with soup, pinto beans, chile con carne, and cold when you’re waiting for the coffee to brew the next morning.