The Root Cafe's Cast-Iron Buttermilk Cornbread

Submitted by Bren_in_L.R.

"Jack Sundell, owner of The Root Cafe in Little Rock, Arkansas serves his signature cornbread with hearty soups and stews. He prefers it cooked in a well-seasoned cast-iron skillet coated in butter and bacon fat. Heating the pan on the stove top before pouring in the batter gives his bread a thick crust before going into the oven to bake to a golden brown."

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 8

ingredients

• 1 cup yellow cornmeal
• 1 cup unbleached flour
• 1 tablespoon baking powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon baking soda
• 1 1⁄4 cups buttermilk
• 1⁄4 cup cooking oil
• 2 tablespoons granulated sugar
• 1 large egg
• 2 tablespoons butter
• 2 tablespoons bacon grease

directions

1. Preheat oven to 375*F.
2. Whisk together cornmeal, flour, baking powder and salt in a large metal bowl.
3. Pour the buttermilk into a glass measuring cup, and stir the baking soda into the buttermilk.
4. Measure oil into medium bowl. Whisk the sugar into the oil until well incorporated; then whisk in the egg.
5. Add the buttermilk, and whisk to combine. In a well-seasoned 9-inch cast-iron pan, melt the butter and bacon grease on the stove top. Heat until sizzling, and swirl the pan to coat.
6. Add wet ingredients to dry, stirring only enough to combine. Be careful not to overmix. Transfer batter into the hot skillet, and put it directly into the preheated oven.
7. Bake until golden brown on top, about 25 minutes. Let cool for 10 minutes, and serve hot with butter.