15 Thanksgiving Recipes You Have To Try
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
Husk's Cornbread
8
Servings
Servings
15m PT15M
Prep Time
Prep Time
15m PT15M
Cook Time
Cook Time
30m
Ready In
Ready In
"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
Ingredients
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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