Skillet Cornbread
Carla Hall with Genevieve Ko
from Carla Hall’s Soul Food (2018)

2 1/2 cups fine white stoneground cornmeal
1 tablespoon baking powder
1 1/2 teaspoons salt
3 large eggs
1 3/4 cup buttermilk
2 tablespoon packed brown sugar
3 tablespoons rendered bacon fat or lard
Sage leaf garnish, optional per Skillet Diaries

Preheat the oven to 425 degrees. Whisk the cornmeal, baking powder, and salt in a large bowl. Whisk the eggs, buttermilk, and brown sugar in another bowl until smooth. Whisk the wet ingredients into the dry ingredients.
Heat the bacon fat in a 12-inch cast-iron skillet until liquid. Swirl it around to coat the bottom and sides of the skillet, then pour the rest into the batter. Whisk the batter until smooth, then pour into the hot skillet. Immediately transfer to the oven.
Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm.


Shrimp Clemenceau 1
Leah Chase
from Creole Feast (1978)

1 stick (1/2 cup) unsalted butter
2 pounds small shrimp (fresh or uncooked, if frozen), peeled and deveined
2 cloves garlic, finely chopped
1/2 cup button mushrooms (fresh or canned)
1 cup green peas (if fresh peas are used, precook them)
1/4 teaspoon fresh chopped parsley
1/3 cup white wine
Salt and pepper to taste

Melt butter in a 2-quart saucepan. Add potatoes and cook for 5 minutes. Add shrimp, garlic, green onions and mushrooms and cook until shrimp are tender. Add peas, parsley, wine, salt and pepper and cook about 5 minutes. Serves 4 to 6.