Cornbread

🥘 Ingredients

• finely ground cornmeal 2 cups
• kosher salt 1 tsp
• baking powder ½ tsp
• baking soda ½ tsp
• eggs 2 large
• buttermilk 1 ½ cups
• lard ½ cup

1. 1

   Pour finely ground cornmeal into a mixing bowl. Add kosher salt , baking powder , and baking soda . Whisk together.
2. 2

   In a separate bowl, whisk eggs and buttermilk together. Pour the cornmeal mixture into the bowl and whisk everything together until you have a thin, cake-like batter.
3. 3

   In a cast-iron skillet , melt lard over medium heat. When melted and warm but not too hot, add about half of the lard to the cornbread batter and whisk to combine.
4. 4

   Place the cast-iron skillet with the remaining lard over medium-high heat until shimmering and very hot — this creates a super-crisp crust on the bottom. Carefully pour the batter into the skillet; it should sizzle immediately. Smooth out the top and bake for 20-25 minutes until set, light brown in the center, and deep golden brown around the edges.
5. 5

   Test with a toothpick — only a few moist crumbs should remain. Remove the cornbread from the skillet and cool on a wire rack for 10-15 minutes before slicing and serving while still warm.