Recipe courtesy of Emeril Lagasse
Recipe courtesy of Emeril Lagasse
Watch how to make this recipe.
Skillet Cornbread
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- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 698
- Total Fat
- 38 g
- Saturated Fat
- 19 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 17 g
- Cholesterol
- 143 mg
- Sodium
- 786 mg
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 698
- Total Fat
- 38 g
- Saturated Fat
- 19 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 17 g
- Cholesterol
- 143 mg
- Sodium
- 786 mg
Ingredients
Directions
- Preheat the oven to 450 degree F.
- Brown chopped bacon in a 10-inch cast iron skillet. Add the garlic and jalapeno and saute until softened.
- In a bowl, combine the cornmeal, baking powder, baking soda, salt, and pepper and mix well. In a small bowl, combine the buttermilk, eggs, and melted butter. Add to dry ingredients and stir just to combine. Quickly pour the cornmeal batter into the skillet.
- Bake for 25 to 30 minutes, or until firm and golden brown on top. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot with butter on the side.
