2019-07-01_Taste_of_the_South_Special_Issues

TASTE OF THE SOUTH 20

PECA N CORNBREA D

MAKES 1 (9-INCH) SKILLET

This cornbread tastes just like Thanksgiving dressing.

1 cup plain yellow cornmeal

¾ cup pecan flour (see tip below)

½ cup all-purpose flour

1 tablespoon baking powder

1½ teaspoons kosher salt

1. Preheat oven to 400°. Place a 9-inch cast-iron
   skillet in oven to preheat.


2. In a medium bowl, stir together cornmeal, flours,
   baking powder, salt, and onion powder. Add pecans
   and sage.


3. In a large bowl, whisk together corn, melted
   butter, eggs, and sugar. Add flour mixture to
   corn mixture, stirring just until combined.
   4. Carefully remove hot skillet from oven. Spray with
   cooking spray. Pour batter into hot skillet. (It should
   sizzle.)
   5. Bake until a wooden pick inserted in center comes
   out clean, 30 to 35 minutes. Let cool for 10 minutes
   before serving.

¼ teaspoon onion powder

½ cup roughly chopped

pecans

¼ cup roughly chopped

fresh sage

1 (15-ounce) can

cream-style corn

¾ cup unsalted butter, melted

4 large eggs, lightly beaten

¼ cup sugar

KITCHEN TIP

To make pecan flour: Place 1 cup pecan halves

in the work bowl of a food processor. Process

until fi nely ground, about 25 seconds.