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Husk Cornbread

A good cornbread recipe is an essential part of any good Southern kitchen. Here, Sean Brock of Husk restaurant in Charleston, S.C., uses a specific grind and brand of cornmeal to create a fluffy texture, though similar results can be had by using a blend of cornmeal and flour. The cornbread can be cut and pan-toasted in bacon fat to provide a good base for salads or poached eggs dishes, in which the slight crunch of a pork-flavored crouton is called for.

Ingredients

  • 2 cups coarse yellow cornmeal (see note)
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 5 tablespoons fresh lard, melted
  • 1 egg, lightly beaten
  • 1 ½ cups buttermilk, preferably made from fresh milk
  • ¼ cup bacon fat, if making croutons
  • Salt
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      311 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 5 grams protein; 41 milligrams cholesterol; 432 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 servings cornbread.

Preparation

  1. Heat the oven to 450 degrees. Place a 10-inch cast-iron skillet inside.
  2. In a bowl, combine the cornmeal, salt, baking soda and baking powder.
  3. Combine 4 tablespoons of the lard, the egg and the buttermilk. Stir the wet ingredients into the dry until smooth.
  4. Move the skillet from the oven to the stove top, over high heat. Add the remaining lard to the pan and swirl to coat. Pour in the batter; it should sizzle vigorously. Shake the skillet to distribute it evenly. Cook 15 to 18 minutes, or until a tester inserted into the center comes out clean.
  5. To make large croutons (to serve as a base for greens, poached eggs, etc.), let the cornbread cool in the pan, then turn out and cut into 2-inch pieces. (If using in soup or beans, cut into 1/2-inch cubes.) Arrange on a baking sheet and dry overnight in the turned-off oven, lightly covered with foil. Remove.
  6. When ready to serve, heat oven to 425 degrees and place a rimmed baking sheet inside to heat. Add the bacon fat and swirl to coat. Gently turn the cornbread pieces in it, spreading them out, and sprinkle lightly with salt. Bake 8 to 10 minutes, until brown and crisp. Serve hot.
  • Fresh cornmeal direct from mills like Geechie Boy and Anson Mills makes soft, fluffy cornbread. If using a supermarket variety, use 1.5 cups cornmeal and .5 cup all-purpose flour.

About 30 minutes

Dining and Cooking