I posted this photograph on Instagram the other day and my sister-in-law asked me for the recipe so here it is…
Southern corn bread is usually made with white cornmeal, buttermilk, eggs, baking powder and soda, salt, sugar and bacon fat.
I use a 23cm Lodge cast iron frying pan for my corn bread, I turn it out onto a board when it’s cooked and cut it into chunky wedges to serve.
What you will need:
1 ¾ cups cornmeal, stone ground white is excellent
1 tablespoon of sugar (optional)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermik
1 tablespoon bacon fat, lard, oil, salted butter or vegetable shortening
In a large bowl mix all the dry ingredients
In another bowl whisk the eggs until light and fluffy and then whisk in the buttermilk.
Pour the egg and butter milk mixture into the dry ingredients and whisk until combined.
Heat the fat/lard/butter/oil/shortening in the frypan to 180° C. Pour all the batter in at once
Bake at 180°C for 20-25 minutes until the top has browned and the centre feels firm when pressed.
Cut into wedges while nice and hot and serve with butter.
Reheat leftovers in some tin foil in a low oven for best results.
Additions to corn bread;
Canned chipotle peppers in adobo, minced or puréed
1-2 jalapeño peppers, minced, fresh or roasted
1/2 cup sun dried tomatoes in oil, drained and chopped.
1 cup grated tasty cheddar
1 cup canned corn kernels or creamed corn
1 cup sautéed onions
1/2 cup crispy cooked bacon or diced ham
1/2 cup roasted sunflower or pumpkin seeds