Provided by Chef Richard Goss of Richard’s Kitchen
- ¼ cup bacon grease
- 2 cups cornmeal
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon baking powder
- 1 teaspoon sal
- ½ cup light brown sugar, packed
- 2 jalapeno peppers, finely chopped
- 1 teaspoon garlic, chopped very finely
- ¼ cup grated onion
- A small jar of pimientos, chopped, drained and patted dry with paper towels
- ½ tablespoon cumin
- ½ tablespoon granulated onion
- ½ teaspoon red pepper flakes (pizza peppers)
- 1 large egg
- 1 to 1½ cups buttermilk
- 2 cups cooked, peeled and mashed butternut squash
Preheat oven to 400 degrees.
Have all ingredients measured and at hand before you begin to cook. You will need to work fast and accurately.
Heat a 9-inch cast iron skillet and the bacon grease in the oven for 10 minutes while you stir your cornbread batter together.
Swirl the bacon grease around to grease the pan lightly.
In one bowl, whisk together the cornmeal, flour, baking soda, baking powder, salt and brown sugar.
In another bowl, whisk together the eggs, 1cup of the buttermilk and the butternut squash.
Combine the wet ingredients with the dry ingredients; mix until well blended, adding more buttermilk if needed.
Working very quickly, remove the hot skillet from the oven. Swirl the bacon grease around the pan. Pour the remaining bacon grease into the batter and stir. You do not need to get out every lump. In fact, be a neglectful mixer on all cornbreads. Batter will be thick, but easy to stir by hand. Your skillet should be sizzling hot. This will give the cornbread its traditional brown crust.
Return the skillet containing the batter to the top shelf of the oven and reduce the heat to 375 degrees. Bake for 25 minutes.
Remove the skillet from the oven if, and only if, it is beautifully golden on top.
Invert the contents of the skillet onto a platter or round plate. Cut into wedges. Split the wedges in half and serve, topped with
Franklin Aioli Sauce
Combine the following ingredients in a blender:
- 1 cup mayonnaise
- ¼ cup Dijon or Zatarain’s Creole Mustard
- 2 tablespoons vinegar
- 2–4 tablespoons minced fresh garlic
- ½ cup vegetable oil
- 2 tablespoons chili powder
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 2 teaspoons garlic, chopped
- 1 pound small or medium shrimp, peeled and deveined
- 1 Bermuda onion, thinly sliced
Combine all ingredients and let sit 30 minutes or so before you want to eat. When ready to serve, heat a skillet and add the marinated shrimp/onion mixture. Sauté until done, about 3 or 4 minutes. Divide the shrimp over cornbread, slathered with Franklin Garlic Aioli Sauce. Serve immediately.