Husk Cornbread Recipe

Name: Husk Cornbread Recipe
Ingredients: 2 cups coarse yellow cornmeal (see note); 1 teaspoon kosher salt; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 5 tablespoons fresh lard, melted; 1 egg, lightly beaten; 1 1/2 cups buttermilk, preferably made from fresh milk; 1/4 cup bacon fat, if making croutons; Salt

"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

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2 cups coarse yellow cornmeal (see note)

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1 teaspoon kosher salt

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1/2 teaspoon baking soda

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1/2 teaspoon baking powder

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5 tablespoons fresh lard, melted

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1 egg, lightly beaten

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1 1/2 cups buttermilk, preferably made from fresh milk

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1/4 cup bacon fat, if making croutons

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Salt

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