Frank Stitt's Corn Bread

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READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 34
    cup whole milk
  • 34
  • 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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