PorkyRay's Cornbread
When I have cornbread, I don't want cake! I tweaked this recipe until I think I have what I consider a pretty good cornbread.
- Preparing Time: 5 minutes
- Total Time: 45 minutes
- Served Person: 8
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- 1 whole egg beaten
- 2/3 cup cornmeal 96 grams
- 1/2 cup all purpose flour 60 grams
- 1 teaspoon sugar 4 grams
- 1 teaspoon baking powder 4 grams
- 1/2 teaspoon salt 3 grams (sea or pink is best)
- 2/3 cup milk 160 ml ***1/2 cup if using corn***
- 1 tablespoon oil 14 grams (we use avocado oil)
- 1 teaspoon lard 13 grams
- 1/4 cup creamed corn ***optional***
- Carbohydrate 23.1733597863428 g
- Cholesterol 29.3525000008623 mg
- Fat 9.42439419762096 g
- Fiber 1.66945714609511 g
- Protein 4.22577954122409 g
- Saturated Fat 1.81723088046341 g
- Serving Size 1 1 Serving (79g)
- Sodium 179.741739830256 mg
- Sugar 21.5039026402477 g
- Trans Fat 0.653426264446231 g
- Calories 191 calories
1. Put lard into a No. 5 (8") cast iron skillet and preheat in oven to 425°F for ~20 minutes. 2. During last 10 minutes of preheat time, mix ingredients for batter. -----A. In a small bowl or measuring cup, whisk together the egg, oil and milk. If using creamed corn, mix it in, too. -----B. In a medium bowl, mix all dry ingredients together. -----C. Blend the wet ingredients into the dry ingredients and allow to set for about 5 minutes before pouring into the skillet. 3. Tilt & swirl the melted lard around the skillet to coat as much of the sides as possible. Return to oven until ready to add batter. 4. Remove hot skillet from oven, quickly pour batter into the hot skillet and return it to the oven to bake for 20 minutes. Bon appétit!
