Cornbread I Chef John's Recipe

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Cornbread I

"Old style cornbread that is baked in iron skillet and rises very little. Grainy, not cakey, texture."

Ingredients :

• 1 cup buttermilk
• 1 cup stone ground cornmeal
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 egg
• 1 tablespoon shortening

Instructions :

Prep : 15M	Cook : 8M	Ready in : 55M

• Preheat oven to 450 degrees F (225 degrees C). Melt the shortening in a 9 inch round iron skillet in the heating oven.
• In a large bowl, stir the cornmeal, salt and baking soda together. Stir in the egg and buttermilk.
• Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter.
• Bake in the preheated oven for 30 to 40 minutes. Remove from oven when top of cornbread is brown and it feels firm to the touch. Turn out on to a serving plate. Cut into wedges and serve immediately with butter.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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