Real Southern Cornbread - From Husk Restaurant, Charleston S.C.

By JimMac

Ingredients

• 2 cups coarse yellow cornmeal
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 5 tablespoons fresh lard, melted but not hot (found at butchers or specialty shops)
• 1 large egg, lightly beaten
• 1 1/2 cups buttermilk
• Large pinch of salt

Preparation

Step 1

Heat the oven to 450 degrees. Place a 10-inch cast-iron skillet inside.

Combine cornmeal, salt, baking soda and baking powder. In another bowl, combine 4 tablespoons of lard, egg and buttermilk.

Combine wet and dry ingredients until smooth batter comes together. Carefully move hot skillet from oven to a burner over high heat. Add remaining tablespoon of lard to the pan and pour in the batter. Swirl the batter around the hot skillet to make sure it's evenly distributed.

Return to oven for about 15 min