FRANK STITT'S CORN BREAD
In Frank Stitt's 'Southern Table'. While I love sweet cornbread, my dad and his family think it is a travesty and not at all Southern. Here is a savory version, by a master Southern chef. My dad approves. Do not substitute lower fat ingredients.
Provided by ratherbeswimmin
Categories Quick Breads
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450°.
- Preheat an 8-to9-inch cast-iron skillet in the hot oven.
- Add cornmeal and flour to a large bowl; stir in the milks, a little at a time, mixing with a large wooden spoon; the batter will be quite loose.
- Meanwhile, add the bacon fat to the preheated skillet, return it to the oven, and heat until the fat is very hot, about 5 minutes.
- Remove the skillet from the oven; pour all but 1 tablespoon of the hot fat into the cornmeal mixture and stir to combine.
- Add the egg and stir to combine.
- Pour the cornmeal mixture into the hot skillet and immediately place it in the oven.
- Bake for 20-30 minutes, until golden brown.
- Remove from the oven and unmold; serve hot.
Nutrition Facts : Calories 218.5, Fat 3.7, SaturatedFat 1.2, Cholesterol 45.2, Sodium 565.2, Carbohydrate 39.5, Fiber 3, Sugar 3.2, Protein 7.7
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