No Cookie Ingredients Cornbread
As the good Dr. mentioned earlier today “what would a pot of chili be without a large hunk of cornbread?” Well, here’s his recipe for the outstanding, “No Cookie Ingredients” cornbread. Take it away Doc…
As I was saying, Oh my, what would a pot of chili be without a large hunk of cornbread? Really good, that’s what. But it’d be far better with some real, “No Cookie Ingredients” cornbread. No flour, no sugar, that’s what that means. This is some badass shit, thanks to Uncle Meathead for this recipe.
Here’s the recipe:
Buttermilk - 2 cuppa
Eggs - 1 Egg
Bacon Fat - 1/4 cuppa
Mayonaise - an optional dollup
Corn Meal - 2 cuppa
Baking Soda - 3/4 teaspoonful
Salt (Kosher) - Pinch it!
Combine dry with dry and wet with wet. No wait, preheat your oven to 450 first, I lowered rack to bottom. Then combine dry with dry and wet with wet and make sure you sift the B. Soda.
I let my buttermilk & egg lose it’s chill.
Rub your 10″ or 12″ cast iron skillet with liberal amounts of bacon fat.
If you don’t have a cast iron skillet, you cannot reproduce this cornbread. Stop now and either give up or find one, ask Mommy or Gramma.
Mix your batter together and pour into room temperature skillet. I decided since the batter looked like a blank canvas, that I should lay a slice of crisped bacon in the center with two sprigs of fresh thyme, love the thyme. Meathead won’t allow extrees, but I like the idea, so topped my batter.
Install to the oven for about 25 minutes or so, until done.
Let rest a while and SLICE. Serve with a pat of butter over top with honey slooping down and allowing to puddle on the plate.
Life has never been this good.
