30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Lye Soap Cornbread
Lye Soap Cornbread
Lye Soap Cornbread
⏱2h
👥8 servings
🔥320 cal
Hard
🍽️Southern
A premium version of lye soap cornbread, utilizing heirloom cornmeal, cultured buttermilk, and smoked paprika for a complex and nuanced flavor profile. This version employs a cold fermentation technique for enhanced texture and tang.
A premium version of lye soap cornbread, utilizing heirloom cornmeal, cultured buttermilk, and smoked paprika for a complex and nuanced flavor profile. This version employs a cold fermentation technique for enhanced texture and tang.
Dissolve the Food Grade Lye in the Water. Stir until completely dissolved. *Caution: Lye is caustic. Handle with care and avoid contact with skin and eyes.*
Combine all Dry Ingredients in a bowl.
In a separate bowl, whisk together Cultured Buttermilk, Duck Fat, and Egg Yolks. Add the Lye Water mixture and stir well.
Combine wet and dry ingredients, mixing until just combined. Cover and refrigerate for 12-24 hours to cold ferment.
Preheat oven to 425°F (220°C). Grease a cast iron skillet.
Pour batter into the hot skillet and bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Ingredients
8
1 cup120 gHeirloom Cornmeal-stone ground
1/2 cup60 gBread Flour
1 tsp5 mLBaking Powder
1/4 tsp1.25 mLBaking Soda
1 tsp5 mLSmoked Paprika
1 tsp5 mLSalt-flake
1 cup240 mLCultured Buttermilk
1/4 cup60 mLDuck Fat
2 large100 gEgg Yolks
1/4 tsp1.25 mLFood Grade Lye
1/2 cup120 mLWater
Equipment
Cast iron skillet
Large mixing bowl
Whisk
Measuring cups and spoons
Instructions
Dissolve the Food Grade Lye in the Water. Stir until completely dissolved. *Caution: Lye is caustic. Handle with care and avoid contact with skin and eyes.*
Combine all Dry Ingredients in a bowl.
In a separate bowl, whisk together Cultured Buttermilk, Duck Fat, and Egg Yolks. Add the Lye Water mixture and stir well.
Combine wet and dry ingredients, mixing until just combined. Cover and refrigerate for 12-24 hours to cold ferment.
Preheat oven to 425°F (220°C). Grease a cast iron skillet.
Pour batter into the hot skillet and bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
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