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Iron Skillet Corn Bread

Source of Recipe


From "A Love Affair with Southern Cooking"



List of Ingredients



• 2 cups unsifted stone-ground cornmeal (preferably white)
  
• 1 Tbsp sugar
  
• 1/2 tsp salt
  
• 1/4 tsp baking soda
  
• 1/3 cup firmly packed lard or vegetable shortening
  
• 2 eggs, lightly beaten
  
• 2 cups buttermilk
  






Instructions



1. Preheat the oven to 425°F.
   Combine the cornmeal, sugar, salt, and baking soda in a large mixing bowl and make a well in the middle of the dry ingredients.
   
   
2. Place the lard in a well-seasoned 8-inch iron skillet with an ovenproof handle and set on the middle oven shelf for 2 to 3 minutes or until the lard melts completely.
   
   
3. Meanwhile, add the eggs and buttermilk to the well in the dry ingredients and stir only to mix. Pour in the hot melted lard and stir briskly to incorporate.
   
   
4. Pour the batter into the hot skillet and bake on the middle oven shelf for about 25 minutes or until nicely browned and a cake tester inserted midway between the center and the edge comes out clean.
   
   
5. Rush the skillet from the oven to the table, cut the corn bread into wedges, and serve with plenty of fresh unsalted butter.
   
   Makes one 8-inch round loaf.
   
   






Final Comments


"The way to enjoy this corn bread is to split each wedge horizontally while it's hissing-hot, tuck in a couple pats of butter, then eat the instant they melt."
~ Jean Anderson, "A Love Affair with Southern Cooking"