Corn Bread
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 side dish servings
- 1/2 cup all-purpose flour
- 3/4 cup whole milk
- 3/4 cup buttermilk
- Carbohydrate 39 g(13%)
- Cholesterol 29 mg(10%)
- Fat 16 g(25%)
- Fiber 2 g(7%)
- Protein 6 g(12%)
- Saturated Fat 2 g(9%)
- Sodium 66 mg(3%)
- Calories 331
Preparation Preheat the oven to 450°F. Preheat an 8- to 9-inch cast-iron skillet in the hot oven. Place the cornmeal and flour in a large bowl and stir in the milks a little at a time, mixing with a large wooden spoon. The batter will be quite loose. Meanwhile, add the bacon fat to the preheated skillet, return it to the oven, and heat until the fat is very hot, about 5 minutes. Remove the skillet from the oven. Pour all but 1 tablespoon of the hot fat into the cornmeal mixture and stir to combine. Add the egg and stir to combine. Pour the cornmeal mixture into the hot skillet and immediately place it in the oven. Bake for 20 to 25 minutes, until golden brown. Remove from the oven and unmold. Serve hot. Frank Stitt's Southern Table Artisan
Preparation Preheat the oven to 450°F. Preheat an 8- to 9-inch cast-iron skillet in the hot oven. Place the cornmeal and flour in a large bowl and stir in the milks a little at a time, mixing with a large wooden spoon. The batter will be quite loose. Meanwhile, add the bacon fat to the preheated skillet, return it to the oven, and heat until the fat is very hot, about 5 minutes. Remove the skillet from the oven. Pour all but 1 tablespoon of the hot fat into the cornmeal mixture and stir to combine. Add the egg and stir to combine. Pour the cornmeal mixture into the hot skillet and immediately place it in the oven. Bake for 20 to 25 minutes, until golden brown. Remove from the oven and unmold. Serve hot. Frank Stitt's Southern Table Artisan
