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Cornbread

You'll need

  • 1/3 cup
  • lard (see note)
  • 255 gm (1½ cups)
  • fine yellow or white cornmeal (see note)
  • 125 ml (½ cup)
  • plain flour
  • 1 tsp
  • baking powder
  • ½ tsp
  • bicarbonate of soda
  • 2
  • eggs, lightly whisked
  • 400 ml
  • buttermilk

Method

  • 01
  • Preheat oven to 220C. Place lard in a 20cm cast-iron skillet and warm in oven. Combine cornmeal, flour, baking powder, bicarb soda and 1 tsp sea salt in a large bowl. Combine eggs and buttermilk and stir into cornmeal mixture until smooth. Pour mixture into a hot skillet and bake for 20-25 minutes or until golden brown. Serve warm or at room temperature cut into wedges.
Note Cornbread, a specialty of the American South is commonly made with stone-ground white cornmeal. Unfortunately it’s hard to find here. Your best bet is to use fine-ground cornmeal or maize meal, not polenta, available in health food and organic grocery stores. If you can find fresh rendered lard from a butcher I highly recommend using it. To render your own lard, purchase pork fat from your butcher, coarsely chop it and place into a large saucepan with a little cold water to prevent it sticking. Place over a low heat and stir occasionally until fat has melted. Strain through a fine sieve and refrigerate until set. Scoop fat into a clean container and discard water. Refrigerate until required. Lard will keep, refrigerated, for 3 months.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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