This requires a little extra prep time and effort, but Hubby assures me that it is the world’s best corn bread. That makes it well worth doing, right? This is a time tested recipe, passed down and modified over the years.
He likes it with pinto beans and usually eats any leftovers the next day with his eggs for breakfast.
I am not a big fan of cornbread, but I will eat it this way with a chunk of good cheddar cheese.
Chop 6-8 slices of bacon and cook in a skillet over medium heat until bacon beginning to crisp, add 1/4 cup onion lower heat and cook til onion is translucent and bacon nicley crisped. Remove from pan and drain well, reserve drippings if you wish to use in the cornbread. Chop 2 Tbsp green chilis or use 2 Tbsp of canned chilis drained well.
Heat oven to 400 degrees, place a 10 inch cast iron skillet, lightly greased, in the oven to get hot.
In a medium size bowl, blend together:
1 1/3 cups all purpose flour
1 cup corn meal
2 Tbsp baking powder. (Yes, that is TABLESPOONS)
4 Tbsp sugar. (this is optional you can use none or less depending on your personal taste)
1 Tsp salt (optional, I find the salt from the bacon is enough)
Mix together in a separate bowl or large measuring cup:
3 Tablespoons oil or bacon grease
1 cup milk
Add to dry ingredients and stir until well blended, add reserved bacon, onion and green chilis. Stir a few times to distribute.
Pour into pan, spread with a spoon to even mixture.
Return pan to 400* oven and bake for 20-25 minutes until top is golden.
A 9 inch square pan can be substituted for the cast iron skillet, with good results. The ‘secret’ I was told many years ago, by my mother-in-law, is to pour your batter into a hot pan so the bottom crust forms quickly.