Husk's Cornbread

8
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In

Recipe: #39001

June 29, 2022

Categories: Southern



"Husk is an amazing restaurant located in Charleston, South Carolina. Executive chef Sean Brock has received national acclaim for this cornbread. I hope you give it a try!"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (129.3 g)
  • Calories 221.2
  • Total Fat - 11.3 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 38.7 mg
  • Sodium - 14607.6 mg
  • Total Carbohydrate - 25.8 g
  • Dietary Fiber - 2.2 g
  • Sugars - 2.5 g
  • Protein - 4.8 g
  • Calcium - 88.7 mg
  • Iron - 1.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Heat the oven to 450 degrees. Place a 10-inch cast-iron skillet inside.

Step 2

Combine cornmeal, salt, baking soda and baking powder. In another bowl, combine 4 tablespoons of lard, egg and buttermilk.

Step 3

Combine wet and dry ingredients until smooth batter comes together. Carefully move hot skillet from oven to a burner over high heat.

Step 4

Add remaining tablespoon of lard to the pan and pour in the batter. Swirl the batter around the hot skillet to make sure it's evenly distributed.

Step 5

Return to oven for about 15 minutes, or until a toothpick inserted into the cornbread comes out dry.

Tips & Variations


No special items needed.

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JostLori

I don't think I've ever had cornbread made with lard before, but I really like it! Loved the taste and how it created a crispy crust. Normally I like sweet cornbread, but this was just lovely and easy to make. Should mention that I had white cornmeal on hand, so I used it instead of yellow. We'll definitely have it again!

review by:
(23 Jul 2022)

Mikekey

This is how I like cornbread. No sugar and no flour. Went great with bowl of chili. I even used lard, which I had never used but I remember mom and grandma using it before Crisco got popular in the 50s

review by:
(21 Jul 2022)