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Crusty Cornbread

Source of Recipe

From "Real Cajun" by Donald Link


Recipe Introduction

"I have to admit that I didn't really like my grandad's cornbread the first time I tried it. It was very hard, with a somewhat bitter aftertaste, unlike the packaged cornbread mixes I was used to. I soon discovered what made this cornbread special: dense and crusty, it held its shape under smothered greens, stewed beans, or anything else with a fragrant broth, while softer-crumbed versions fell apart. For the best and crispiest results, pour the batter into a hot cast iron skillet. In a pinch you can use a baking pan, but cast iron always creates the best crust (and looks great on the table). I always run a stick of butter over the hot cornbread when it comes out of the oven (allowing about 2 tablespoons of it to melt), for added flavor."

List of Ingredients

â—¦ 2 cups all-purpose flour
â—¦ 2 cups white cornmeal
â—¦ 2 tablespoons sugar
â—¦ 2 teaspoons baking powder
â—¦ 1 tablespoon salt
â—¦ ½ teaspoon ground black pepper
â—¦ 1 cup well-shaken buttermilk
â—¦ 1 ½ cups milk
â—¦ 1 large egg
â—¦ 6 tablespoons butter, melted, plus 2 tablespoons for finishing cornbread
â—¦ 1 tablespoon rendered bacon fat, or butter, shortening, or vegetable oil


Recipe

Preheat the oven to 400° F.

Place a 12-inch cast iron skillet in the oven and heat for at least 30 minutes. Meanwhile, make the batter.

Whisk together the flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl. In a separate medium bowl, whisk together the buttermilk, milk, egg, and the 6 tablespoons melted butter.

Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Use a fork or rubber spatula to stir together until evenly combined.

Remove the skillet from the oven, add the bacon fat to the skillet, and swirl to coat. Pour the batter into the hot skillet, spread the batter evenly, and bake for 25 to 35 minutes, until lightly golden and firm and springy to the touch. Serve immediately or cool the cornbread in the skillet and serve at room temperature.

Serves 6 to 8