THE ROOT CAFE'S CAST-IRON BUTTERMILK CORNBREAD
Jack Sundell, owner of The Root Cafe in Little Rock, Arkansas serves his signature cornbread with hearty soups and stews. He prefers it cooked in a well-seasoned cast-iron skillet coated in butter and bacon fat. Heating the pan on the stove top before pouring in the batter gives his bread a thick crust before going into the oven to bake to a golden brown.
Provided by Bren in LR
Categories Quick Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375*F.
- Whisk together cornmeal, flour, baking powder and salt in a large metal bowl.
- Pour the buttermilk into a glass measuring cup, and stir the baking soda into the buttermilk.
- Measure oil into medium bowl. Whisk the sugar into the oil until well incorporated; then whisk in the egg.
- Add the buttermilk, and whisk to combine. In a well-seasoned 9-inch cast-iron pan, melt the butter and bacon grease on the stove top. Heat until sizzling, and swirl the pan to coat.
- Add wet ingredients to dry, stirring only enough to combine. Be careful not to overmix. Transfer batter into the hot skillet, and put it directly into the preheated oven.
- Bake until golden brown on top, about 25 minutes. Let cool for 10 minutes, and serve hot with butter.
Nutrition Facts : Calories 264, Fat 14.5, SaturatedFat 4.5, Cholesterol 35.5, Sodium 333.1, Carbohydrate 29.1, Fiber 1.5, Sugar 5.1, Protein 4.9
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