Lunch: Crispy Corn Bread
Crispy Corn Bread makes a perfect Thanksgiving side dish. For a holiday favorite, use this recipe to make Corn Bread and Sausage Stuffing.
Ingredients
1 tbsp. lard or unsalted butter
1 1/2 c. stone-ground cornmeal
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. sugar
1 large egg
1 1/2 c. buttermilk
2 tbsp. unsalted butter
Instructions
Preheat oven to 450 °F. Coat a 12-inch cast-iron skillet with lard; place in oven. Sift dry ingredients together into a large bowl; set aside.
Whisk egg until frothy and then whisk in buttermilk. Add wet ingredients to dry ones and mix thoroughly. Whisk melted butter into batter. Remove skillet from oven when fat is smoking and swirl until fat coats bottom and sides.
Pour batter into skillet and bake until top is golden brown and edge has pulled away from side of pan, about 15 minutes. Remove from oven, cut into 6 wedges in skillet, and serve hot. Or use for Corn Bread and Sausage Stuffing.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
