seattlepitboss
is one Smokin' Farker
I made Popdaddy's Soulbread tonight after painstakingly transcribing the recipe from the youtube video. I couldn't bring myself to buy (shudder) Jiffy Corn Muffin Mix, so I made cornbread from scratch instead. Nor did I add all the pepper he did as some of the people I feed can't tolerate it. I also poured a sauce over mine but rather than using a ton of butter and heavy cream I used a little butter and a can of evaporated milk.
The cornbread turned out wonderful. I also translated the recipe into something approximating English. I will append it. Enjoy! We sure did!
seattlepitboss
===
Popdaddy's Soulbread (skillet cornbread with caramelized onion)
Ingredients:
2 tablespoons olive oil
1/2 stick butter
2 medium or 1 large clove garlic
2 red onions
1/2 teaspoon BBQ rub or Montreal Seasoning
1/2 tablespoon large-grained ground black pepper (optional)
1 teaspoon red pepper flakes (optional)
EITHER (Popdaddy's recipe)
2 boxes Jiffy Corn Muffin Mix plus whatever ingredients it calls for
OR (my recipe)
1 cup flour
1 cup corn meal
4 teaspoons baking powder
1/4 cup sugar
1 teaspoon salt
2 eggs
1/4 cup oil or melted butter
1/4 cup milk
1 tablespoon sugar
EITHER (Popdaddy's recipe)
1-1/2 sticks butter
1/4 cup heavy cream (1/2&1/2 OK)
OR (my recipe)
1/2 stick butter
can of evaporated milk
Procedure:
Use a No. 8 (10") cast iron skillet with a close-fitting lid
Put the skillet over medium heat on the stovetop. Add olive oil and 4
tablespoons of butter and let melt and heat while you smash and peel
garlic. Add garlic to pan. While garlic is cooking, peel and thinly
slice onions. Do not let the garlic burn or turn dark brown. As soon
as it begins to brown, turn it and as soon as the other side browns
remove the garlic and reserve it. Add all the onion and level it in
the pan, but do not saute it. Just let it cook without moving it.
Chop the cooked garlic and put it on top of the onions. Put the lid
on the pan.
Preheat the oven to 425°F. While the oven is coming up to temp, make
the cornbread batter. In large mixing bowl combine flour, corn meal,
baking powder, 1/4 cup sugar, and salt. Add ground black pepper and red pepper flakes if you choose to use them. Whisk to combine. In smaller
bowl add eggs, milk and oil, and whisk to combine. Pour wet ingredients
into dry and stir to combine.
After the onion has cooked for about ten minutes, remove the lid and
stir thoroughly. Turn the heat to low and let cook another 5 minutes.
After that, the onion should be translucent and beginning to caramelize.
Then add 1/3 of the batter to the onion mixture and stir to combine.
The goal is to mix it thoroughly and not have any "whiskers" of onion
sticking out, and to wind up level in the pan. Then put the remaining
batter on top and spread it to completely cover the first layer, and
put the skillet into the oven (with no lid) and bake it 22-25 minutes
or until it is golden brown and a toothpick comes clean.
While the cornbread is cooking, make the sauce. In a small pan, add
1 tablespoon sugar, the butter, and either the heavy cream or the
evaporated milk. Heat and stir to combine until the sugar has dissolved,
then keep warm until the cornbread is done.
Remove the skillet to a cooling rack and use the back of a wooden spoon to poke about 8 holes in the cornbread, making sure the holes don't go all the way through. Pour the sauce over the cornbread, trying to get it down into the
holes. Any that is left will soak in quickly. Let it cool on the rack until
you can comfortably handle the skillet with your bare hand, about 8-10 minutes, then put a 12" or larger round plate over the pan, hold the plate firmly and
invert the pan onto the plate. The cornbread will fall onto the plate.
Carefully remove any stuck bits from the pan and use your finger to paste
them back into place.
Cut into wedges and serve. This cornbread is exceptionally flavorful, moist, and rich.
The cornbread turned out wonderful. I also translated the recipe into something approximating English. I will append it. Enjoy! We sure did!
seattlepitboss
===
Popdaddy's Soulbread (skillet cornbread with caramelized onion)
Ingredients:
2 tablespoons olive oil
1/2 stick butter
2 medium or 1 large clove garlic
2 red onions
1/2 teaspoon BBQ rub or Montreal Seasoning
1/2 tablespoon large-grained ground black pepper (optional)
1 teaspoon red pepper flakes (optional)
EITHER (Popdaddy's recipe)
2 boxes Jiffy Corn Muffin Mix plus whatever ingredients it calls for
OR (my recipe)
1 cup flour
1 cup corn meal
4 teaspoons baking powder
1/4 cup sugar
1 teaspoon salt
2 eggs
1/4 cup oil or melted butter
1/4 cup milk
1 tablespoon sugar
EITHER (Popdaddy's recipe)
1-1/2 sticks butter
1/4 cup heavy cream (1/2&1/2 OK)
OR (my recipe)
1/2 stick butter
can of evaporated milk
Procedure:
Use a No. 8 (10") cast iron skillet with a close-fitting lid
Put the skillet over medium heat on the stovetop. Add olive oil and 4
tablespoons of butter and let melt and heat while you smash and peel
garlic. Add garlic to pan. While garlic is cooking, peel and thinly
slice onions. Do not let the garlic burn or turn dark brown. As soon
as it begins to brown, turn it and as soon as the other side browns
remove the garlic and reserve it. Add all the onion and level it in
the pan, but do not saute it. Just let it cook without moving it.
Chop the cooked garlic and put it on top of the onions. Put the lid
on the pan.
Preheat the oven to 425°F. While the oven is coming up to temp, make
the cornbread batter. In large mixing bowl combine flour, corn meal,
baking powder, 1/4 cup sugar, and salt. Add ground black pepper and red pepper flakes if you choose to use them. Whisk to combine. In smaller
bowl add eggs, milk and oil, and whisk to combine. Pour wet ingredients
into dry and stir to combine.
After the onion has cooked for about ten minutes, remove the lid and
stir thoroughly. Turn the heat to low and let cook another 5 minutes.
After that, the onion should be translucent and beginning to caramelize.
Then add 1/3 of the batter to the onion mixture and stir to combine.
The goal is to mix it thoroughly and not have any "whiskers" of onion
sticking out, and to wind up level in the pan. Then put the remaining
batter on top and spread it to completely cover the first layer, and
put the skillet into the oven (with no lid) and bake it 22-25 minutes
or until it is golden brown and a toothpick comes clean.
While the cornbread is cooking, make the sauce. In a small pan, add
1 tablespoon sugar, the butter, and either the heavy cream or the
evaporated milk. Heat and stir to combine until the sugar has dissolved,
then keep warm until the cornbread is done.
Remove the skillet to a cooling rack and use the back of a wooden spoon to poke about 8 holes in the cornbread, making sure the holes don't go all the way through. Pour the sauce over the cornbread, trying to get it down into the
holes. Any that is left will soak in quickly. Let it cool on the rack until
you can comfortably handle the skillet with your bare hand, about 8-10 minutes, then put a 12" or larger round plate over the pan, hold the plate firmly and
invert the pan onto the plate. The cornbread will fall onto the plate.
Carefully remove any stuck bits from the pan and use your finger to paste
them back into place.
Cut into wedges and serve. This cornbread is exceptionally flavorful, moist, and rich.
