This week’s adventures in macque choux resulted in beaucoup leftovers, so I concocted this cornbread recipe. Slightly sweet, with a crisp crust and not-too-cakey crumb, it is delicious fresh out of the oven, at room temperature, or toasted the next day.
Macque choux cornbread
- 1 cup milk
- 1/4 cub of bacon grease, melted
- 1 egg
- 1 1/4 cups corn meal (white or yellow)
- 1 cup self-rising flour (a soft-wheat, low-protein variety, like White Lily or Martha White)
- 2 T sugar
- 1 cup leftover macque choux, warmed slightly (not cold directly from refrigerator)
Heat oven to 450 degrees. Generously grease an 8″ cast-iron skillet, and place skillet into oven as it heats. Stir milk into melted bacon grease; beat in the egg. Stir in cornmeal, self-rising flour, and sugar, until all of the dry ingredients are moistened. Fold in the warmed macque choux. Remove skillet from oven; spread batter evenly in hot skillet. Return skillet to the oven and bake 20-25 minutes, until a wooden pick inserted in the center comes out clean.
