Southern Cornbread
ID: 9816d7b4...
A classic Southern-style cornbread made with coarsely ground cornmeal, buttermilk, and melted lard, baked in a hot cast-iron skillet to achieve an ultra-crispy outer crust.
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🍳 Cooking Flow
Whisk the dry ingredients and wet ingredients in separate bowls. → Combine the wet and dry mixtures, adjusting the thickness with extra cornmeal if needed. → Melt lard in a cast-iron skillet, then stir half of it into the batter. → Pour the batter into the ripping hot skillet with the remaining lard. → Bake at 425°F for 20-25 minutes, then cool slightly before slicing.
Cooking Steps
Brief Cooking Order
Whisk the dry ingredients and wet ingredients in separate bowls. → Combine the wet and dry mixtures, adjusting the thickness with extra cornmeal if needed. → Melt lard in a cast-iron skillet, then stir half of it into the batter. → Pour the batter into the ripping hot skillet with the remaining lard. → Bake at 425°F for 20-25 minutes, then cool slightly before slicing.
Introduction
A classic Southern-style cornbread made with coarsely ground cornmeal, buttermilk, and melted lard, baked in a hot cast-iron skillet to achieve an ultra-crispy outer crust.
Step 1
In a mixing bowl, combine 2 cups of coarsely ground cornmeal, 1 teaspoon of kosher salt, and 1/2 teaspoon each of baking powder and baking soda.
Step 2
In a separate bowl, whisk together 2 large eggs and 1 1/2 cups of buttermilk.
Step 3
Whisk the dry ingredients into the wet ingredients. If the mixture is too thin, add a little more cornmeal and mix until it reaches a consistency slightly thicker than pancake batter.
Step 4
Melt 1/2 cup of lard over medium heat in a cast-iron skillet.
Step 5
Pour about half of the melted (but not overly hot) lard into the cornbread batter and mix to combine, leaving the remaining lard in the skillet.
Ingredients List
Important Notes
Using a cast-iron skillet is essential to achieving the traditional, crispy crust on the bottom and sides.
Adjust the batter consistency as needed; it should be noticeably thicker than standard pancake batter.
Ensure the remaining lard in the skillet is very hot before pouring in the batter to immediately sear the bottom crust.
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