NATIVE SKILLET CORNBREAD

Jul 11, 2020All Recipes

#cornbread #skilletcornbread #islandcornbread #catisland #bahamasindependence #dininginparadise #bahamastourism #johnnycake

Native Skillet Cornbread

Sour cream and coconut milk make this recipe the most luscious and decadent cornbread, baked on the grill.

Serves 8

INGREDIENTS

1 cup (250 mL) all-purpose flour

1 cup (250 mL) yellow cornmeal

1 cup (250 mL) granulated sugar

2 tsp (10 mL) baking powder

1/2 tsp (2 mL) baking soda

1/2 tsp (2 mL) salt

1/2 cup (125 mL) sour cream

2 1/4 cups (560 mL) coconut milk

4 strips bacon, cooked and crumbled

(reserving drippings)

1 cup (250 mL) fresh or frozen corn

kernels, thawed

1/2 cup (125 mL) frozen grated

coconut, thawed

1/4 jalapeno, diced

(seeds removed and discarded)

(optional)

2 Tbsp (30 mL) butter

1. Preheat oven to 350˚F (180˚C), or the grill to 375˚F (190˚F).

2. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt and form a well in the center.

3. In a small bowl, whisk together sour cream, coconut milk and bacon drippings. Pour 2 cups (500 mL) of this mixture into the center of the flour mixture and mix well to combine.

4. Fold in bacon, corn, coconut and jalapeno (if using).

5. In a 10-inch (25 cm) cast-iron skillet, melt butter. Pour batter into the skillet and level with a spatula. Pour remaining milk mixture over batter and bake, about 30–35 minutes or until the center is firm to the touch.

6. Let cool for 5 minutes and serve warm.

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