Pioneer Skillet Corn And Lard Cakes

Name: Pioneer Skillet Corn and Lard Cakes (Elevated)
Total time: 1 h
Yield: 6
Cuisine: Southern
Ingredients: 1 1/2 cups Stone-Ground Yellow Cornmeal; 1 tsp Baking Powder; 1/2 tsp Fine Sea Salt; 1/4 tsp Freshly Ground Black Pepper; 1/4 cup Smoked Pork Lard, rendered; 1 cup Cultured Buttermilk; 2 tbsp Finely Chopped Fresh Rosemary; 2 tbsp Pure Maple Syrup; 1 tbsp Bourbon; 1/2 tsp Dijon Mustard

⏱1h

👥6

🔥420 cal

Medium

🍽️Southern

A sophisticated take on the classic, utilizing stone-ground cornmeal, high-quality lard, and a complex glaze.

1 1/2 cups Stone-Ground Yellow Cornmeal

1 tsp Baking Powder

1/2 tsp Fine Sea Salt

1/4 tsp Freshly Ground Black Pepper

1/4 cup Smoked Pork Lard, rendered

See all 10 ingredients ↓

(0 reviews)

⏱1h

👥6

🔥420 cal

Medium

🍽️Southern

A sophisticated take on the classic, utilizing stone-ground cornmeal, high-quality lard, and a complex glaze.

#Breakfast #Side Dish #Cornmeal #Skillet #Bourbon #Rosemary

Instructions

In a large bowl, combine all Base ingredients.
Melt Smoked Pork Lard in a large cast iron skillet over medium heat.
Add Cultured Buttermilk to the dry ingredients and stir until just combined. Do not overmix.
Gently fold in Finely Chopped Fresh Rosemary.
Drop spoonfuls of batter into the hot skillet, forming cakes about 3 inches in diameter.
Cook for 4-5 minutes per side, or until deeply golden brown and cooked through.
While cakes are cooking, whisk together all Glaze ingredients in a small saucepan. Heat gently over low heat until warmed through.
Drizzle warm Maple-Bourbon Glaze over the cooked cakes before serving.

Ingredients

1 1/2 cups 360 mL Stone-Ground Yellow Cornmeal
1 tsp 5 mL Baking Powder
1/2 tsp 2.5 mL Fine Sea Salt
1/4 tsp 1.25 mL Freshly Ground Black Pepper
1/4 cup 60 mL Smoked Pork Lard, rendered
1 cup 240 mL Cultured Buttermilk
2 tbsp 30 mL Finely Chopped Fresh Rosemary
2 tbsp 30 mL Pure Maple Syrup
1 tbsp 15 mL Bourbon
1/2 tsp 2.5 mL Dijon Mustard

Equipment

Large Bowl
Cast Iron Skillet
Small Saucepan
Whisk
Spoon

Instructions

In a large bowl, combine all Base ingredients.
Melt Smoked Pork Lard in a large cast iron skillet over medium heat.
Add Cultured Buttermilk to the dry ingredients and stir until just combined. Do not overmix.
Gently fold in Finely Chopped Fresh Rosemary.
Drop spoonfuls of batter into the hot skillet, forming cakes about 3 inches in diameter.
Cook for 4-5 minutes per side, or until deeply golden brown and cooked through.
While cakes are cooking, whisk together all Glaze ingredients in a small saucepan. Heat gently over low heat until warmed through.
Drizzle warm Maple-Bourbon Glaze over the cooked cakes before serving.

Nutrition per serving

Calories 420

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Pioneer Skillet Corn And Lard Cakes

Pioneer Skillet Corn And Lard Cakes

Ratings & Reviews

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