Frank Stitt'S Corn Bread
Ingredients
- 2 cups self-rising yellow cornmeal (or 2 c.regular cornmeal plus 1 t. baking powder, 1 t.baking soda and 3/4 t. salt) ⓘ
- 1/2 cup all-purpose flour ⓘ
- 3/4 cup whole milk ⓘ
- 3/4 cup buttermilk ⓘ
- 1/2 cup rendered bacon fat (or 7 T. unsalted butter, melted, or if you must, 1/2 c. vegetable oil) ⓘ
- 1 extra-large egg, lightly beaten ⓘ
Instructions
- Preheat the oven to 450°.
- Preheat an 8-to9-inch cast-iron skillet in the hot oven.
- Add cornmeal and flour to a large bowl; stir in the milks, a little at a time, mixing with a large wooden spoon; the batter will be quite loose.
- Meanwhile, add the bacon fat to the preheated skillet, return it to the oven, and heat until the fat is very hot, about 5 minutes.
- Remove the skillet from the oven; pour all but 1 tablespoon of the hot fat into the cornmeal mixture and stir to combine.
- Add the egg and stir to combine.
- Pour the cornmeal mixture into the hot skillet and immediately place it in the oven.
- Bake for 20-30 minutes, until golden brown.
- Remove from the oven and unmold; serve hot.
Nutrition & Diet Analysis (per serving)
453
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).