That is one among a handful of recipes I’d prefer to go down as a legacy to my youngsters. However immediately we are saying “screw them” and provides it to everybody. This cornbread is dope. I additionally made it on Barbecue Brawl, and the judges hated it, so there’s that.
2 tbsp lard or bacon grease
4 tbsp unsalted butter (mushy)
1 1/2 cups buttermilk
1 complete egg
8 tbsp unsalted butter, melted
2 tbsp uncooked honey
1 cup cornmeal
1 cup all-purpose flour
3 tsp baking powder
1 tsp sea salt
Reserve the mushy butter for the top.
Preheat the oven to 425 levels.
Whereas preheating, add the lard or bacon grease to a nine-inch cast-iron skillet and place within the oven.
Combine all moist elements in a medium bowl.
Combine all dry elements in a medium bowl.
Whereas whisking, add the dry combine to the moist combine slowly.
Proceed mixing till clean.
As soon as the oven has preheated, take away the cast-iron skillet, and add the batter to the skillet.
Bake the batter for 20 minutes.
Take away the cast-iron skillet, and butter the highest with two tablespoons of sentimental butter.
Rigorously flip the cornbread onto a chopping board.
Use the remaining two tablespoons of butter to glaze the underside of the cornbread (now the highest).
Lower and serve.
Yields eight servings.