January-February2021

CORNBREAD, JALAPENO MAPLE BACON RECIPE (GLUTEN FREE)
INGREDIENTS
• 1-1/2 C Good cornmeal (coarse is nice)
• 1/2 C All-Purpose flour (or Domata gluten-free flour)
• 1/8 lb hog jowl bacon, diced (your best smoked bacon)
• 1/4 C of the best, pure maple syrup you can acquire
• 2 jalapeno peppers, (split, with ribs and seeds removed) diced
• 1 T + 1 tsp baking powder
• 1/2 tsp fine salt
• 1 C whole milk OR 1/2 each -whole milk & buttermilk (try it - or you
can use whole milk)
• 1 lg egg
• 1/4 C oil (use the bacon fat first, then top up with canola)
DIRECTIONS
1. Turn your oven to 425 degrees with the rack in the middle, as you
bring everything together
2. In a medium bowl, combine all the dry ingredients and whisk and
shake until well mixed
3. In another bowl, combine the buttermilk, maple syrup, and eggs.
Whisk vigorously to frothy
4. In a 7 inch to 10 inch cast iron skillet, saute the minced bacon over
medium heat to render as much fat as possible. When the bacon is
well cooked, remove the bacon with a slotted spoon to a little dish
to cool
5. Roll the bacon fat in the skillet around to well coat the sides of the
pan, then pour the fat into a measuring cup and, if necessary, top
to 1/4 C with canola - some fat left in the skillet is fine
6. Put the cast iron skillet back on the now-turned-off burner
7. Incorporate the wet ingredients with the dry ingredients - just
enough to combine them. You now have a batter.
8. Whisking, slowly add the 1/4 C of oil to the batter
9. Turn the burner on medium-high under the oiled, empty skillet
10. Add the cooked bacon and minced jalapenos to the batter and mix
well with a whisk or spatula for 1 minute. The pan should be smoking
about now
11. Pour the batter into
the hot skillet - hear
it sizzle? Turn off the
flame and pick up a
pot holder
12. Move the hot, batter-filled
skillet into
the oven quickly and
close the door
13. Set the timer for 25
minutes. When the timer goes off, your cornbread should be done,
with a beautiful golden top, and a toothpick or skewer stuck down
to the bottom in the middle of the cornbread should come out
clean. If not, pop the skillet back in the oven for 5 minutes. Opening
the oven door has dropped the heat, so 5 minutes will not burn
your bread, but will dry it a bit more. Now. It is done!
14. Set the pan on a cooling rack for about 5 minutes. If you have properly
seasoned your skillet, you need only place your hand close to
the cornbread and turn the pan upside down. Give it a little shake
and the round should drop onto your hand. You can then put the
plate on it and flip it right side up.
15. Otherwise, put a plate over the skillet and, holding the skillet and
plate firmly, flip them to dislodge the cornbread onto the plate.
If the bread doesn’t drop, hold the inverted skillet just above the
plate and tap the botton of the skillet with the butt of a knife. The
cornbread will be upside down, so repeat with a second (serving)
plate to get it right side up.
16. Or you can serve in out of the skillet, cutting it into about 8 wedges.
Try this with my Texas Chuck Wagon Chili...
CREOLE PERFECT SWEET POTATO PIE RECIPE
INGREDIENTS
• 4 large eggs
• 2 C cooked sweet potatoes or yams (mashed, sieved, blended or processed)
• 1 C dark brown sugar
• 1/2 tsp fine sea salt
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/2 tsp grated nutmeg
• 1/2 tsp pure vanilla extract
• 1/8 tsp ground cloves
• 1-3/4 C half & half or evaporated milk
• 1 pastry shell for a 9 inch pie (works great in a gluten-free crust)
DIRECTIONS
1. As the oven preheats to 450 degrees, whip the eggs in a bowl until well combined.
2. Add the pureed potatoes and whisk to combine
3. Add the brown sugar, salt and all the spices and whisk
4. Add the half & half (or evaporated milk) and whisk
5. Ladle the filling into the pastry shell
6. Bake 15 minutes at 450 degrees
7. Reduce the heat to 300 degrees and bake approximately 30 minutes longer, or when a toothpick inserted 1 inch from the pie’s center
comes out clean
8. Remove from the oven and allow to cool on a rack
9. Serve cooled, with a dollop of real whipped cream or ice cream - or Rice Drean, if you are lactose intolerant,
ALL RECIPES ARE FROM THE COOKEATSHARE
https://cookeatshare.com