Husk Cornbread Recipes

HONEY HUSH CORNBREAD

Steps:

• Set oven at 350 degrees. Grease an 8x8 inch baking pan with shortening. Pop the pan in the oven to heat while you're mixing up the cornbread.
• Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl. In another bowl, whisk together the buttermilk, eggs, vanilla and melted butter.
• Pour the wet ingredients into the dry and give them a good stir, just until everything is moistened.
• Pull the hot greased pan from the oven and pour in the batter.
• Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
• Take the cornbread out of the oven and brush the top with honey.
• Cool for 10 minutes in the pan before cutting into squares.

HUSK CORNBREAD

Steps:

• Heat the oven to 450 degrees. Place a 10-inch cast-iron skillet inside.
• In a bowl, combine the cornmeal, salt, baking soda and baking powder.
• Combine 4 tablespoons of the lard, the egg and the buttermilk. Stir the wet ingredients into the dry until smooth.
• Move the skillet from the oven to the stove top, over high heat. Add the remaining lard to the pan and swirl to coat. Pour in the batter; it should sizzle vigorously. Shake the skillet to distribute it evenly. Cook 15 to 18 minutes, or until a tester inserted into the center comes out clean.
• To make large croutons (to serve as a base for greens, poached eggs, etc.), let the cornbread cool in the pan, then turn out and cut into 2-inch pieces. (If using in soup or beans, cut into 1/2-inch cubes.) Arrange on a baking sheet and dry overnight in the turned-off oven, lightly covered with foil. Remove.
• When ready to serve, heat oven to 425 degrees and place a rimmed baking sheet inside to heat. Add the bacon fat and swirl to coat. Gently turn the cornbread pieces in it, spreading them out, and sprinkle lightly with salt. Bake 8 to 10 minutes, until brown and crisp. Serve hot.