Cracklin’ Cornbread

Name: Cracklin’ Cornbread (Elevated)
Total time: 1 h 15 min
Yield: 8
Cuisine: Southern
Ingredients: 1 1/2 cups Stone-Ground Yellow Cornmeal; 1/2 cup Fine-Ground White Flour; 1/4 cup Brown Sugar-packed; 2 tsp Baking Powder; 1/2 tsp Baking Soda; 1 tsp Salt; 1 cup Buttermilk; 1/4 cup Rendered Duck Fat; 2 Large Eggs; 8 oz Smoked Pork Belly-cut into 1/4-inch lardons; 1 Chipotle Pepper in Adobo Sauce-minced; 1/4 cup Cotija Cheese-crumbled; 1 tbsp Maple Syrup-Grade A Dark Robust

⏱1h 15m

👥8

🔥350 cal

Hard

🍽️Southern

A sophisticated take on cornbread, utilizing stone-ground cornmeal for a rustic texture and flavor. Smoked pork belly replaces bacon, and a touch of chipotle adds smoky heat.

1 1/2 cups Stone-Ground Yellow Cornmeal

1/2 cup Fine-Ground White Flour

1/4 cup Brown Sugar-packed

2 tsp Baking Powder

1/2 tsp Baking Soda

See all 13 ingredients ↓

(0 reviews)

⏱1h 15m

👥8

🔥350 cal

Hard

🍽️Southern

A sophisticated take on cornbread, utilizing stone-ground cornmeal for a rustic texture and flavor. Smoked pork belly replaces bacon, and a touch of chipotle adds smoky heat.

#Southern #Comfort Food #Side Dish #Smoky #Spicy

Instructions

Preheat oven to 425°F (220°C). Grease a 9x13 inch cast iron skillet.
Render Pork Belly in a skillet over medium heat until crispy and golden brown. Remove pork belly and set aside to drain on paper towels. Reserve 1/4 cup of rendered fat.
In a large bowl, combine all Dry Ingredients.
In a separate bowl, whisk together Buttermilk, reserved Duck Fat, Eggs, and Maple Syrup.
Add Wet Ingredients to Dry Ingredients and stir until just combined. Do not overmix.
Gently fold in the crispy Pork Belly, minced Chipotle Pepper, and Cotija Cheese.
Pour batter into the prepared cast iron skillet.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown and crackly.
Let cool slightly before serving.

Ingredients

1 1/2 cups 180 g Stone-Ground Yellow Cornmeal
1/2 cup 60 g Fine-Ground White Flour
1/4 cup 50 g Brown Sugar-packed
2 tsp 10 mL Baking Powder
1/2 tsp 2.5 mL Baking Soda
1 tsp 5 mL Salt
1 cup 240 mL Buttermilk
1/4 cup 60 mL Rendered Duck Fat
2 100 g Large Eggs
8 oz 227 g Smoked Pork Belly-cut into 1/4-inch lardons
1 1 Chipotle Pepper in Adobo Sauce-minced
1/4 cup 30 g Cotija Cheese-crumbled
1 tbsp 15 mL Maple Syrup-Grade A Dark Robust

Equipment

9x13 inch cast iron skillet
Large bowl
Whisk
Skillet
Spatula

Instructions

Preheat oven to 425°F (220°C). Grease a 9x13 inch cast iron skillet.
Render Pork Belly in a skillet over medium heat until crispy and golden brown. Remove pork belly and set aside to drain on paper towels. Reserve 1/4 cup of rendered fat.
In a large bowl, combine all Dry Ingredients.
In a separate bowl, whisk together Buttermilk, reserved Duck Fat, Eggs, and Maple Syrup.
Add Wet Ingredients to Dry Ingredients and stir until just combined. Do not overmix.
Gently fold in the crispy Pork Belly, minced Chipotle Pepper, and Cotija Cheese.
Pour batter into the prepared cast iron skillet.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown and crackly.
Let cool slightly before serving.

Nutrition per serving

Calories 350

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0 reviews

Cracklin’ Cornbread

Cracklin’ Cornbread

Ratings & Reviews

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