So you know that other cornbread recipe I posted a few days ago? Scratch that. Apparently I’ve stumbled across something better. And this is how it went down. (Sorry, there are no pictures because I was already coming off making another batch of 32 bagels, dinner, and the first pie crust I’ve made in 10 years. There was a lot going on in the kitchen that day.)
I received a cornbread recipe about five years ago from the wife of a friend of my husband. It was great, and I used to serve it for Thanksgiving meals and bring it to tailgates (speaking of which, holy crap it’s almost football season Hokies!). And then I changed the way I ate, and I couldn’t justify fixing cornbread made with Jiffy mix, sour cream, and canned corn. It was too much for my delicate senses.
Thus, the cornbread recipe fell out of favor and was stashed away for about two years in a family cookbook. Until I resurrected it Saturday and decided to give it a bit of a makeover. I was heading to my first Lambstock (so much more on that later), and of course a proper Southern gal never shows up to a food event empty-handed. Even if that food event is brimming with legitimate chefs. Hey, I’m a-ok with my cooking skills; there’s not much that intimidates me.
Anyway, I started by Googling, “What’s in Jiffy cornbread mix?” Proper way to start, right? Granted, the answer was nothing too terribly bad, but I really can’t stand to use boxed or pre-made items if I can make my own version. And generally, I can. And always, it tastes better.
I transitioned from my Google search to making the cornbread with some tweaks here and there (e.g., subbing in yogurt for sour cream, etc.). But what I really think made the difference here was duck fat. Duck fat makes everything better, you guys. I’m pretty sure the answer to most of life’s little questions is: duck fat. Why is the “check engine” light still on in my Honda? Duck fat. Why do our beagles fart so much? Duck fat. (Okay, I don’t feed them duck fat, and that’s certainly not what makes them little gassy, four-legged machines. Neither will duck fat solve all of your problems, but it’s a start, especially when pondering how to make certain foods taste richer.)
I rolled into Lambstock with my little Ziploc bag full of this cornbread and plunked it down, okay in the fact that no one was really eating it (I think because my husband had placed himself directly in front of the bag and kept sneaking pieces). But eventually, someone did. And on my way back from a little jaunt to the port-a-potty (after which I totally washed my hands, don’t worry), I heard several people hunkered down underneath the Cardinal Point Winery tent yell my name. Then, someone shouted, “Bring the cornbread up here!” Well, at least I wasn’t going to have to take any home with me.
Apparently they thought it was good (one person asked if I was a chef; it’s always funny to watch other’s faces as I say, “I’m a technical editor,” because yeah, I’m sorry, I don’t know how to explain my job in a fascinating way, either, even though I enjoy what I do). Meanwhile, my husband was threatening to keep the bag to himself. I guess it was decent stuff.
So now, the recipe. This is, once again, a sweeter cornbread. That’s just my preference, and I assume the honey could be ommitted if you’re so inclined. If you don’t have duck fat, I really don’t know what to tell you (aside from advising you to go buy a duck and render down the fat, which isn’t so hard at all to do, but that’s another post for another time). It worked great here, and I doubt olive oil or another fat could easily be substituted. But, you never know. If you try it using a different fat and you think it tastes great, lemme know!
Lambstock Cornbread (fits perfectly in a 9×9 baking dish but could easily be doubled to fit in a 9×13 dish)
2 ears fresh corn
1.5 Tbsp. duck fat
2/3 c. hard red flour (again, I use flour ground by hand from Beyond Homemade, but AP flour could be used)
1/2 c. cornmeal (I use Bob’s Red Mill in a pinch)
1 Tbsp. baking powder (non-aluminum, please)
1/4 tsp. salt
2 eggs, room temperature
3 Tbsp. honey
3/4 c. yogurt (I used a mix of Greek yogurt and raw milk yogurt, but all Greek could be used)
3 oz. butter, melted and cooled slightly (scalding butter would only lead to scrambled eggs)
Place 1 Tbsp. of the duck fat in a glass baking dish. Place the dish in the oven, and heat the oven to 400 degrees. (Allowing the dish to sit in the oven while it heats obviously melts the duck fat but also helps prevent sticking.)
Meanwhile, shuck the corn and cut the kernels off the cob (the cobs can be reserved to thicken soups, etc. or composted as need be–obviously, I don’t like to waste things). Remove the dish/fat from the oven and gently drop in the kernels (because splashing, hot fat is never fun on the skin), stirring to lightly coat the kernels in the duck fat. Place dish back in oven and roast the kernels for about 30 minutes, stirring halfway through.
While the kernels roast, mix together in a large bowl the flour, cornmeal, baking powder, and salt. In a separate bowl, whisk together the eggs, honey, yogurt, and butter. Fold the egg mixture into the flour mixture and stir until just combined (the batter should resemble that of pancake batter, if a bit runnier). Set aside.
When the corn kernels are finished roasting, remove from oven and allow the kernels to cool slightly. Fold into the cornbread mixture; set aside.
In the same baking dish or a cast iron skillet (the more traditional method) drop the remaining 1/2 Tbsp. duck fat. Reduce the oven temperature to 350 degrees, and place the dish/skillet in the oven to allow the duck fat to melt. When heated, remove the dish/skillet from the oven and pour in the cornbread mixture. Shake the dish/skillet back and forth a few times to level out the mixture (using oven mitts, obviously; trust me, grabbing a hot skillet with your bare hands is not the best of ideas).
Bake at 350 degrees for about 25 minutes. The top should be golden, and the cornbread is ready when a toothpick inserted into the middle comes out clean.
Enjoy with some honey, butter, fruit preserves, etc. Or more duck fat. And/or some Cardinal Point wine! And CP guys, my husband and I keep talking about getting up that way soon to do some wine tours, so next time we’re around, I’ll be sure to bring more than a bag of the cornbread!