Pioneer Skillet Corn And Lard Cakes
A rustic and hearty dish inspired by pioneer cooking, featuring cornmeal, bacon fat, and a simple skillet preparation.
1 1/2 cups
Yellow Cornmeal
1 tsp
Baking Powder
1/2 tsp
Salt
1/4 tsp
Black Pepper
1/4 cup
Bacon Fat, rendered
See all 6 ingredients ↓
A rustic and hearty dish inspired by pioneer cooking, featuring cornmeal, bacon fat, and a simple skillet preparation.
Instructions
- In a large bowl, combine all Base ingredients.
- Melt Bacon Fat in a large cast iron skillet over medium heat.
- Add Buttermilk to the dry ingredients and stir until just combined. Do not overmix.
- Drop spoonfuls of batter into the hot skillet, forming cakes about 3 inches in diameter.
- Cook for 3-4 minutes per side, or until golden brown and cooked through.
- Serve immediately.
Ingredients
6
- Base
- 1 1/2 cups Yellow Cornmeal
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- Fat
- 1/4 cup Bacon Fat, rendered
- Liquid
- 1 cup Buttermilk
Equipment
- Large Bowl
- Cast Iron Skillet
- Spoon
Instructions
- In a large bowl, combine all Base ingredients.
- Melt Bacon Fat in a large cast iron skillet over medium heat.
- Add Buttermilk to the dry ingredients and stir until just combined. Do not overmix.
- Drop spoonfuls of batter into the hot skillet, forming cakes about 3 inches in diameter.
- Cook for 3-4 minutes per side, or until golden brown and cooked through.
- Serve immediately.
Nutrition per serving
Calories
350
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