Frank Stitt's Corn Bread
- Ready In:
- 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
- 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.
Questions & Replies
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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.