Skillet Cornbread w Lard

This is a simple recipe that produces a gluten-free cornbread that has excellent texture, “boatloads” of flavor, and is very easy to make. You need to source good cornmeal or this will be nothing special. I grind my own from non-GMO corn but that’s not possible for most so the next best thing is going to be Bob’s Red Mill medium grind cornmeal which you can find in most stores. Buy a local product if you can, but avoid the cheap, commodity crap you find in most stores lest your results will be…bad.

For equipment, you’ll need an 8-inch cast iron or carbon steel pan. An aluminum pan will not produce the results you are looking for and will likely burn the bread. Additionally, you will need lard, I will be sad if you use shortening or other fake foods. This is southern cornbread, please use the traditional fat. Also, duck fat or beef tallow is acceptable. I suppose coconut oil could be used but that would change the flavor too much IMO.

Here is the recipe:

Skillet Cornbread w Lard

Skillet Cornbread w Lard

Author:
This is a simple recipe that produces a gluten-free cornbread that has excellent texture, “boatloads” of flavor, and is very easy to make. You need to source good cornmeal or this will be nothing special.

Ingredients

  • 5 tbsp lard, melted in the skillet you will cook bread in
  • 2 cups medium grind cornmeal (I prefer Bobs Red Mill)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 cups whole milk buttermilk
  • 1 large egg
  • 2 tbsp sugar

Instructions

  1. PREHEAT OVEN to 500
  2. In the bowl of a mixer with the whisk attachment or in a bowl with a whisk add cornmeal, salt, baking powder, baking soda, and sugar, and mix well.
  3. In a separate bowl mix the buttermilk, and egg together, then transfer to the bowl with dry ingredients. Mix well for at least 2 minutes.
  4. Melt the lard in the skillet, add about 2 tbsp of melted lard to batter, and mix for 30 seconds, leave the rest in the skillet.
  5. Add the cornmeal batter to the skillet with the melted lard, place on the stove over medium heat, and cook for 3-4 minutes or until you see a little color start appearing on the edges, at that point place the skillet in the preheated oven for exactly 13 minutes.
  6. Let it cool for 20 minutes in the skillet before inverting it on a serving dish.
  7. Serve with butter and if you feel crazy, add some maple syrup to the butter...goes together lovely!
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keith snow2 Comments