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Source

Father Pat


Servings/Yield

16 servings


Cuisine

North American : United States : Southwestern


Course

Main


Difficulty

Times

• Inactive: 15 Minutes 400 ℉
• Bake: 20 Minutes 375 ℉

Equipment

- Skillet

MacGourmet downloadFather Pat's Black Skillet Cornbread. To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

Father Pat's Black Skillet Cornbread

Ingredients

  • 2 cups fine cornmeal
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs, lightly beaten
  • 1 ½ cups buttermilk
  • 1 can creamed corn, 14 oz.
  • 2 cups grated sharp cheddar
  • 1 can green chilis, (small can)
  • 1 stick butter, melted
  • 2 tablespoons vegetable oil

Method

1. Heat a 10 - 12 inch black cast iron skillet at 400 degrees fahrenheit for 10 minutes. Add 2 tablespoons vegetable oil to the pan and heat 5 minutes more.
2. Pour the cornmeal onto a rimmed baking sheet and toast in the oven at 400 degrees for 5 to 10 minutes.
3. Whisk the cornmeal into the buttermilk and creamed corn and let sit for 5 minutes to hydrate the cornmeal.
4. Add flour, sugar, baking powder, baking soda and salt and combine well without overworking the batter. Add cheese and green chilis.
5. Remove skillet from oven and reduce oven to 375 degrees fahrenheit. Pour batter into skillet and bake in oven for 20 to 25 minutes, until the top is well browned and the bread is firm to the touch.
6. Let cool for 5 to 10 minutes, remove from pan and slice.

Categories

Baked Goods, Breads, Side Dishes