Recipe: Cast Iron Skillet Cornbread | Food & Drink News | St Louis

Recipe: Cast Iron Skillet Cornbread |  Food & Drink News |  St Louis
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Cornbread tastes best in a cast iron skillet.

This is one of the few recipes I want to pass down to my children as a legacy. But today we say “fuck them” and give it to everyone. This cornbread is dope. I also made it on Barbecue Brawl, and the judges hated it, so there’s that.

2 tbsp lard or bacon fat
4 tablespoons unsalted butter (softened)

wet mix:
1 1/2 cups buttermilk
1 whole egg
8 tablespoons unsalted butter, melted
2 tablespoons of raw honey

dry mix:
1 cup cornmeal
1 cup all-purpose flour
3 teaspoons of baking powder
1 tsp sea salt

Save the softened butter for the end.

Preheat the oven to 425 degrees.

While preheating, add the lard or bacon fat to a 9-inch cast iron skillet and place in the oven.

Mix all wet ingredients in a medium bowl.

Mix all dry ingredients in a medium bowl.

Slowly add the dry mixture to the wet mixture while beating.

Keep mixing until smooth.

Once the oven is preheated, remove the cast iron skillet and add the batter to the skillet.

Bake the batter for 20 minutes.

Remove the cast iron skillet and brush the top with two tablespoons of softened butter.

Carefully invert the cornbread onto a cutting board.

Use the remaining two tablespoons of butter to glaze the bottom of the cornbread (now the top).

Cut and serve.

Yields eight servings.

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