Ingredients
Batter
- 2 Cups Finely Ground Cornmeal
- 1 Tsp Kosher Salt
- ½ Tsp Baking Powder
- ½ Tsp Baking Soda
- 2 Eggs
- 1½ Cups Buttermilk
- ½ Cup Lard
Method
In a mixing bowl
- 2 Cups Finely Ground Cornmeal
- 1 Tsp Kosher Salt
- ½ Tsp Baking Powder
- ½ Tsp Baking Soda
Whisk together dry ingredients until combined.
In a separate bowl
- 2 Eggs
- 1½ Cups Buttermilk
Whisk wet ingredients together first.
Then combine dry and wet ingredients until you end up with a thin, cake-ish batter.
In a cast iron skillet
- ½ Cup Lard
Melt the Lard over medium heat. Melt and then allow to cool partially.
Add about half the melted lard to the cornbread batter and whisk together.
Heat the remaining Lard in your skillet until very hot to crisp up the bottom of the cornbread.
Carefully pour the batter into the skillet and work quickly to smooth throughout to an even height.
Place the skillet into a 218ºC oven for 20-25 minutes until set, light brown in the centre and a deeper gold around the edges.
Check it is finished by inserting a toothpick into the centre and checking there's no more than a few moist crumbs.
Remove Cornbread from the skillet onto a wire rack to cool for 10-15 minutes.
Slice and serve while still warm.