Nutritional Information
Level: Intermediate
Yield: 8 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings)
- Calories: 232
- Total Fat: 6 g
- Saturated Fat: 2 g
- Carbohydrates: 39 g
- Dietary Fiber: 3 g
- Sugar: 3 g
- Protein: 6 g
- Cholesterol: 44 mg
- Sodium: 302 mg
Timing
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
Ingredients
- 2 cups cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 (12-ounce) can creamed corn
- 1 cup buttermilk
- 2 eggs
- 2 tablespoons lard
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Instructions
- In a large mixing bowl, combine the dry ingredients. Stir in the creamed corn, buttermilk, and eggs, blending until well incorporated.
- Place a 10-inch or 12-inch Dutch oven over the area where the grill fire will be. Arrange 15 charcoal briquettes around the base. Allow the Dutch oven to heat up over the fire.
- Melt the lard inside the Dutch oven, then pour in the batter. The lard will move up the sides and spread over the top of the mixture. Cover the Dutch oven and place 10 coals on the lid. Bake for approximately 30 minutes, or until the cornbread is golden and set.
- Conventional Oven Option: If using a cast iron skillet, preheat the oven to 425 degrees F. Place the skillet inside, melt the lard, then add the batter. Do not cover. Bake for 25 to 30 minutes.
- Allow the cornbread to rest for 5 to 10 minutes before slicing. Serve warm and watch it disappearperfect for cozy gatherings around the fire!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use. Recipe courtesy of Bob Taylor, copyright 2004.
