SKILLET CORNBREAD MADE WITH OUR HEIRLOOM BLOODY BUTCHER CORNMEAL.
SKILLET CORNBREAD MADE WITH OUR HEIRLOOM Cateto Orange CORNMEAL.
Southern Skillet Cornbread
Adapted by Izzy Pezzulo from Bon Appetit, “Classic Skillet Cornbread.”
INGREDIENTS
2 ½ cups stoneground cornmeal (Bloody Butcher heirloom cornmeal or Cateto Orange heirloom cornmeal)
1¼ teaspoons baking soda
1¼ teaspoons kosher salt
1 large egg
1⅔ cups buttermilk
2 tablespoons bacon fat, lard, or unsalted butter
INSTRUCTIONS
Preheat oven to 375°. Set dry 10” skillet over low heat. Whisk cornmeal, baking soda, and salt in medium bowl. Add egg and buttermilk to center. Whisk wet ingredients into dry until incorporated.
Increase heat to medium high. Add butter or bacon fat to skillet. Swirl to coat bottom and edges. Pour batter into skillet and smooth top.
Bake cornbread in oven until top is firm and browned, approximately 25-30 minutes.
Note: Yogurt can be substituted for buttermilk, as long as enough water is added to the yogurt to create a runny consistency (try 2/3 yogurt to 1/3 water).