Pioneer Skillet Corn And Lard Cakes
A refined version of the classic, incorporating fresh herbs and a touch of sweetness for a more complex flavor.
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 8 ingredients ↓
A refined version of the classic, incorporating fresh herbs and a touch of sweetness for a more complex flavor.
Instructions
- In a large bowl, combine all Base ingredients.
- Melt Bacon Fat in a large cast iron skillet over medium heat.
- Add Buttermilk and Honey to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in Chopped Chives.
- 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.
-
1 1/2 cups
360 mL
Yellow Cornmeal
-
1 tsp
5 mL
Baking Powder
-
1/2 tsp
2.5 mL
Salt
-
1/4 tsp
1.25 mL
Black Pepper
-
1/4 cup
60 mL
Bacon Fat, rendered
-
1 cup
240 mL
Buttermilk
-
2 tbsp
30 mL
Chopped Chives
-
1 tbsp
15 mL
Honey
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 and Honey to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in Chopped Chives.
- 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
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