Current Catalog

THE HOT AND HOT FISH CLUB COOKBOOK A Celebration of Food, Family & Traditions by Chris and Idie Hastings with Katherine Cobbs Running Press October 2009 $35/hardcover full-color photography throughout ISBN-13: 978-0762435524 Back to book information Printer-friendly page

This batter works well in any shaped cast-iron skillet or pan. For dove hunts and picnics, we use a large round cast-iron skillet and slice the bread into wedges. At the restaurant we like to use a cornstick-shaped iron pan. Whatever pan you choose, it is important to make sure you start with one that is very hot and well greased with vegetable oil or bacon drippings. Listen for the sizzle when you add the batter to make sure the pan is at the proper temperature. This ensures a well-browned crust and a cornbread that removes easily from the pan.

2 tablespoons vegetable oil, divided
1/4 cup diced thick-cut Applewood smoked bacon
1/2 cup thinly sliced green onions, about 6 small
1 cup freshly shaved yellow corn
1 cup finely ground yellow cornmeal
1/3 cup corn flour
1/3 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg
1-1/2 cups buttermilk

Heat 1-1/2 teaspoons of the oil in a medium skillet over medium-low heat. Add the bacon and cook, stirring occasionally, until brown and crispy, 5 to 8 minutes. Add the green onions and corn and sauté for 1 minute. Remove the skillet from the heat and set aside to cool slightly.

Add the remaining 1-1/2 tablespoons of the oil to an 8-inch cast-iron skillet. Place the skillet in the oven and preheat the oven to 400 F.

Combine the cornmeal, corn flour, all-purpose flour, baking powder, salt, and pepper in a large bowl. Whisk together the egg and buttermilk and add to the cornmeal mixture. Stir in the bacon and onion mixture, and stir just until combined.

Add the cornmeal mixture to the hot cast-iron skillet and bake at 400°F for 22 to 25 minutes or until cooked through and golden brown. Remove the cornbread from the skillet and serve warm.

Variation:
To make two dozen Cracklin' Cornsticks, prepare the recipe as directed above, but replace the 8-inch cast-iron skillet with a cast-iron cornstick pan. Add 1 teaspoon of vegetable oil to each cornstick indention and fill each with 2 tablespoons of the Cracklin' Cornbread batter. Bake the cornsticks at 400°F for 15 to 17 minutes or until cooked through and golden brown.