Tina Turner’s love of cooking was just as genuine as her love of music. She loved experimenting in the kitchen and trying out different recipes. One dish she especially liked was her own twist on classic cornbread. Turner preferred making it in a skillet set on a hot plate, a method she learned growing up during the Jim Crow era. Her recipe included bacon pieces and sweet corn kernels, and she finished it with a layer of garlic butter, giving the cornbread a rich, savory flavor.

Serves 8

Prep: 10-15 minutes

Bake: 23-27 minutes

Ingredients

6 slices bacon
1 cup (5 ounces) yellow or white cornmeal
1 cup (4.5 ounces) all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1 large egg
2 tablespoons vegetable oil or reserved bacon grease
1 cup fresh corn kernels
Oil or grease for heating the skillet

Instructions

Preheat the oven to 400.

Cut the bacon strips in half and fry in a 10-inch cast iron skillet until crisp. Drain on paper towels and crumble — you need about 1/2 cup. Pour the bacon grease out of the skillet and reserve.

Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Make a well in the center and stir in the buttermilk and egg. Add the oil or 2 tablespoons of the reserved bacon grease. Stir to combine, but do not over-mix. Fold in the crumbled bacon and corn.

Add about 1 tablespoon oil or bacon grease back to the skillet. Heat over medium until hot. Pour in the batter—it should sizzle — and place the skillet in the oven.

Bake until firm to the touch and lightly browned, about 23 to 27 minutes. Run a dinner knife around the edges of the pan, and invert onto a board to slice into wedges and serve.

More info about it here!

Jennie James