Joe's Spoonbread (Fried Cornbread)

This can be a soft cornbread or a firm spoonbread.  Whatever you call it, it's delicious.

• 2 large eggs, beaten
• 1 can (14-15 oz.) cream style corn
• 2 - 2 1/3rd cups cornmeal mix (I use White Lily Buttermilk Style)
• 1 1/2 - 1 3/4th cups whole buttermilk
• 1 stick butter, melted
• 1/4 (+) cup bacon drippings
• Optional: 1/4 to 1/3 cup thinly sliced serrano peppers
• Shredded sharp cheddar (adjust to your taste)

METHOD

Preheat oven to 425°F.

Pour the bacon grease into a CAST IRON PAN and place pan in the oven.

Mix the rest of the ingredients. You want a fairly smooth batter, somewhere between stiff and runny.

When the pan in the oven is almost on fire, (!!), quickly remove from oven  (be sure to use a mitt) and pour in batter. It might spatter a bit.

Return to oven and bake until done in preheated 425°F oven , 20-25 minutes. (I use a knife to check for doneness).

If any is left over, refrigerate in a closed container. The next morning you will have a nice, moist cornbread to go with your grits and eggs.

Yield: 1 cornbread

Contributor: Joe Kirkpatrick

recipe from www.inmamaskitchen.com

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