This is a favorite cornbread recipe and a great way to use up any lard or tallow you have on hand. We used Tortillas de la Tierra’s heirloom blue cornmeal, which you can find at The Local Butcher Shop. Heating the cast iron pan in the oven before filing it with batter ensures a beautiful brown crust. Eat the cornbread warm with butter, honey and hot sauce, or serve alongside a meaty bowl of chili.
- 3 tablespoons lard, tallow or bacon fat + 2 tablespoons fat, melted
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon cane sugar
- 1 teaspoon salt
- 1 tablespoon + 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 pinch cayenne or other spicy chile pepper (optional)
- 2 eggs, beaten
- 1½ cup raw goat’s milk or buttermilk
Preheat oven to 425°.
Place 3 tablespoons of fat in a 10-inch cast iron skillet and set aside.
Combine dry ingredients in a large bowl and mix well.
In another bowl, stir together eggs, milk and 2 tablespoons melted fat.
Fold wet ingredients into the dry ingredients. (Try not to overmix the batter.)
Place the skillet in the hot oven until the fat is melted and sizzling.
Carefully pour batter into the hot skillet and return to oven.
Cook for 15 to 20 minutes or until golden brown on top and around the edges.
Cool slightly before cutting.