Iron Skillet Corn Bread
- 2 cups unsifted stone-ground cornmeal (preferably white)
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1/3 cup firmly packed lard or vegetable shortening (I always use lard because it gives the corn bread better flavor)
- 2 large eggs, lightly beaten
- 2 cups buttermilk
Instructions:
The way to enjoy this corn bread is to split each wedge horizontally while it’s hissing-hot, tuck in a couple of pats of butter, then eat the instant they melt.
- Preheat the oven to 425° F.
- Combine the cornmeal, sugar, salt, and baking soda in a large mixing bowl and make a well in the middle of the dry ingredients.
- Place the lard in a well-seasoned 8-inch iron skillet with an ovenproof handle and set on the middle oven shelf for 2 to 3 minutes or until the lard melts completely.
- Meanwhile, add the eggs and buttermilk to the well in the dry ingredients and stir only enough to mix. Pour in the hot melted lard and stir briskly to incorporate.
- Pour the batter into the hot skillet and bake on the middle oven shelf for about 25 minutes or until nicely browned and a cake tester inserted midway between the center and the edge comes out clean.
- Rush the skillet from oven to table, cut the corn bread into wedges, and serve with plenty of fresh unsalted butter.