This cornbread is light and fluffy with a sweet taste. It’s great served with black-eyed peas and cabbage. There is something about baking cornbread in a black iron skillet. It gives it that crisp crust that everyone looks for. Kent and I purchased some stone-ground cornmeal from a man grinding corn in his booth at a festival in Vinton, La. We took turns turning the wheel as our corn became cornmeal. When baked, the cornbread was coarse, but flavorful.
by Pat Savoie
Ingredients
1 (14 3/4 oz) can cream-styled corn
6 Tablespoon butter, softened
2 large eggs, separated
1/2 cup whipping cream
1 1/2 cups cornmeal
1 cup flour
1 Tablespoon baking powder
1 1/4 tsp salt
1/3 cup sugar
1 Tablespoon shortening
Method
Beat butter and egg yolks until smooth.
Add whipping cream and the can of corn that has been processed in a blender until smooth
Combine cornmeal, flour, baking powder, sugar and salt
Mix dry ingredients with the wet ingredients
Beat egg whites until stiff, then fold into batter
Add shortening to a black iron skillet and heat in 375 oven for 5 minutes
Remove skillet from oven and pour batter into hot skillet
Return to oven and bake 375 for 25-30 minutes
Savoie Secrets: It's a Family Recipe 