Frank Stitt's Corn Bread

"In Frank Stitt's 'Southern Table'. While I love sweet cornbread, my dad and his family think it is a travesty and not at all Southern. Here is a savory version, by a master Southern chef. My dad approves. Do not substitute lower fat ingredients."
 
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Ready In:
55mins
Ingredients:
6
Serves:
6
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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)
  • 12 cup all-purpose flour
  • 34 cup whole milk
  • 34 cup buttermilk
  • 12 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
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directions

  • 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.

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Reviews

  1. This is a great recipe, but the texture is too crumbly. I've made this twice, and I finally said, it needs another egg. I would suggest adding an egg. (I'm from the South, and I like my cornbread with a hint of sweetness--to include eating it with butter and maple syrup). I just grew up with that (though my father would use ALAGA syrup) so my palate is calibrated that way. Texture aside (oh, and it is wonderfully soft....just needs a bit more binder), it a wonderfully balanced recipe. He has some other great recipes in his Southern Table cookbook.
     
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