A different kind of cornbread that you can’t resist trying, simply because it is out of the ordinary. Then, you can’t resist trying a second helping because you liked the taste that your curiosity brought forth. The sweet potatoes are undetected; so is the zucchini, looks like jalapeno peppers– but it’s not. Any kind of bacon will do nicely in this; I used cherry-smoked bacon. If not apple, for me, it’s cherry-smoked any and everytime I cook with bacon. It does make a difference. Everything comes together in a recipe, in a dish; you don’t want to miss out on those flavors combined that are meant to be together, so buy the best and make the best. Why not make cooking and baking a living experience that you want to re-live with your family again and again. Try different ways of bringing foods together. This is a way of having your cornbread, among many different ways of eating it, serving it to them, the ones who make this well worth the try.
Harvest Cornbread ~
– Skirt in the Kitchen –
Preheat oven to 425 degrees, ahead of time, setting a large cast-iron skillet on the middle rack of the oven as you put together your ingredients.
2 cups stone-ground yellow cornmeal– no other
1/2 cup self-rising flour
1 teaspoon baking soda
1 teaspoon Kosher salt
1 tablespoon sugar
1/2 teaspoon paprika (Can also use smoked paprika.)
2 large eggs well beaten
1/2 cup sharp cheddar cheese
1/2 cup creamed corn
1/2 cup pureed sweet potato
1/2 cup grated zucchini (with skin on)
1 medium-size yellow onion, minced
1 clove garlic, minced
5 slices bacon, crumbled
1 tablespoon unsalted butter
1 tablespoon bacon grease
2 cups buttermilk
Saute minced onion in 2 tablespoons canola oil for nearly 30 minutes, stirring often, medium-low heat; then on low heat. Add minced garlic, one clove, stirring frequently just for a minute or two. Remove from skillet and let rest in a bowl.
In a large bowl, combine cornmeal, self-rising flour, baking soda, salt, sugar and paprika, blending with a whisk.
In another bowl, beat eggs, then stir in buttermilk, melted butter and bacon grease. Add to dry ingredients, stirring just until moistened.
Together, fold onion with garlic that was sauteed, creamed corn, sweet potato, zucchini, sharp cheddar and crumbled bacon into wet batter.
Take the cast-iron skillet from the oven, put in the skillet 3 tablespoons SALTED butter, swirling it around carefully not to burn self… Then pour in cornbread batter, sprinkle a light amount of sharp cheddar cheese over the top of the cornbread, place in oven and bake for 30 minutes.
Immediately turn out onto cooling rack, flip top back up, brush salted butter over the top of the cornbread. This is a nice coloring, orange in color like a harvest moon during the autumn.
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