Recipes · side dish
Cornbread
- Chef / source
- Gullah Chef Benjamin “BJ” Dennis
- Serves
- 2
- Meal
- Breads, Side dish
- Issue
- February 2022
Ingredients
¼ cup butter
¼ cup lard from pasture-raised pigs
1 cup cornmeal
½ cup bread flour
1 Tbs. baking powder
1 Tbs. salt
1Tbs. sugar
1 egg
1 cup milk, water, or nut milk
Method
Preheat oven to 400 degrees. Add butter and lard to an 8-inch cast-iron skillet and place in oven until melted. Let it cool but not harden.
Preheat oven to a high broil. Mix dry ingredients in a bowl. In a separate bowl, whisk egg and milk. Add wet mixture into dry ingredients until combined. Fold in butter/lard mixture until incorporated. Pour batter into skillet.
Cook on low heat for about three minutes, then place skillet under broiler for 5-6 minutes until top is brown. Turn oven down to 400 degrees and finish cooking for about two to three minutes. Let cornbread cool slightly before slicing.
