Full Recipe
Ingredients
- 150g stone-ground white cornmeal, toasted 5 mins
- 115g salted butter, melted (just foamy)
- 135g light brown sugar, firmly packed
- 2 large farm-fresh eggs, room temp
- 240ml cultured buttermilk, room temp
- 3g baking soda, fresh
- 125g all-purpose flour
- 1.5g fine sea salt
- 1 tsp apple cider vinegar (Mama’s secret)
- Bacon fat (for greasing)
Instructions
- Toast cornmeal: Heat cast iron skillet until warm. Toast cornmeal 5 mins until nutty aroma → cool 10 mins.
- Melt butter: Melt butter until just foamy → remove from heat → stir in sugar until smooth. Rest 5 mins.
- Mix batter: Whisk eggs into butter-sugar. Whisk buttermilk + baking soda + vinegar until frothy. Fold wet into dry (cornmeal + flour + salt) → 3 strokes only. Rest 10 mins.
- Bake: Grease 8×8 pan with smoking-hot bacon fat. Pour batter → bake 175°C 30-40 mins until edges pull from sides. Cool 15 mins in pan → invert onto rack.
Notes
- Critical: Cornmeal must be toasted—raw = bitter crumb.
- Never skip batter rest—10 mins = tender crumb.
- Tools: Cast iron skillet, 8×8 pan, rubber spatula.
- Allergy note: Contains dairy, eggs, gluten. GF swap: 1:1 GF flour + 1 tsp xanthan gum.
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