Husk Cornbread

Makes 6 pieces

This recipe owes its origins to chef Sean Brock from Husk in Charleston. This is an old-school recipe that uses only cornmeal, no flour. Chef Brock’s recipe calls for good fresh lard, but I have also given an option of using coconut oil.

  • 2 cups coarse stone-ground cornmeal
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ cup lard or coconut oil, melted plus additional for greasing pan
  • 1½ cups buttermilk
  • 1 egg

Place 10-inch cast iron skillet in oven and preheat to 450°. In a bowl, combine cornmeal, salt, baking soda and powder. Stir in melted lard or oil. Whisk together buttermilk and egg and stir into cornmeal until just smooth. Carefully remove skillet from oven. Add an additional tablespoon of lard or oil, swirling to coat pan. Pour in batter and shake lightly to even it out. Place over high heat and cook for 2–3 minutes, or until edges begin to dry out, just like a pancake. Carefully return to oven and bake for 15–18 minutes, or until cooked through. Cool 5 minutes on a rack and turn out or serve directly from the skillet.