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Skillet Cornbread
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this is not hush puppies but kernels of corn can be used

Essence of Emeril cookbook

Serves/Makes:makes 8 inch round loaf

  • 2 tbsp (30 ml) butter
  • 1-1/2 cups (350 ml) corn kernels, scrapped fresh from cob
  • 1 cup (225 ml) flour
  • 1 cup (225 ml) cornmeal
  • 4 tbsp (60 ml) sugar
  • 1 tbsp (15 ml) baking powder
  • 1/2 tsp (2 ml) salt
  • 2 eggs
  • 1 cup (225 ml) milk
  • 2/3 cup (150 ml) oil
  • Preheat oven to 425 degrees (225 C.) F.
  • In a small saute pan heat 1 tsp (5 ml) butter, add corn kernels and cook for 2 minutes.
  • In a mixing bowl combine flour, cornmeal, sugar, baking powder and salt.
  • In another bowl, combine eggs, milk, oil, and corn kernels.
  • Add to flour mixture and stir until just smooth.
  • In an 8-inch cast iron skillet, melt remaining butter over medium heat.
  • When butter begins to foam, pour in batter and place pan in oven.
  • Bake for 20 to 25 minutes untilskewer inserted in center comes out clean.
  • Yield: 8-inch round loaf
I know you asked for hush puppy recipe, but thought this might be of some help also. I am in process of moving into new home and have packed up most of my recipe books but will get the one out that I use quite frequently and will type it in for you. I also have one for Mexican cornbread that uses corn and it is quite good. My husbands favorite, so hang in there and I will have it for you in a few days. Enjoy this one! It is good.

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