Hugh's Cornbread

Hugh's Cornbread
Hugh's Cornbread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups white cornmeal

  • 1/2

    cup all-purpose flour

  • 1

    teaspoon baking powder

  • 1

    teaspoon baking soda

  • 1/2

    teaspoon kosher salt

  • 3/4

    cup whole milk

  • 3/4

    cup buttermilk

  • 1

    large egg

  • 1/4

    cup bacon fat

Directions

Preheat the oven to 425 degrees. Directions In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, mix together the milk, buttermilk and egg. Add the wet mixture to the dry mixture. Stir well to combine. Heat a 10-inch cast-iron skillet over medium heat and add the bacon fat. When the fat is hot (not smoking), add it to the batter and stir. Pour the batter into the cast-iron skillet and place in the oven. Bake for 20 minutes. Remove the cornbread from the oven and let it cool slightly in the cast-iron skillet for 15 to 20 minutes. Turn the cornbread over onto a cutting board. Cool completely, then cut into wedges to serve.

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