Southern Skillet Cornbread

Fresh corn and buttermilk, cheese, and a touch of bacon blend with traditional ingredients to make a terrific skillet cornbread that is perfect for breakfast, lunch or dinner.

By Anolon Culinary Team

Directions

Cut the kernels from the corn cob and reserve.
Add bacon to a nonstick skillet and fry over medium-high heat.
In a bowl, stir together cornmeal, sugar, baking powder and salt.
Mix in flour & stir together.
Remove bacon, chop & reserve.
Pour the rendered fat from the skillet into a dish.
Wipe out skillet & put into a 425°F oven to warm the pan.
In a separate bowl, whisk together eggs and buttermilk.
Stir in rendered bacon fat, chopped bacon, cheese & corn.
Add to dry ingredients & stir until combined.
Pour mixture into the warm skillet & bake for 20-25 minutes.

Ingredients

1 ear fresh corn
2 slices bacon
1 1/4 cup yellow cornmeal, stone-ground
1 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup flour
2 eggs , lightly beaten
1 1/2 cups buttermilk
1/2 cup pepper jack cheese , freshly grated

Yield: 8 Servings

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