Light and Fluffy Buttermilk-soaked Cornbread
There are two types of cornbread: the drier, pure-corn cornbread and the moist and sweet “northern” cornbread made with flour. This recipe, just barely sweetened with honey, but made lighter from the addition of flour, is great alongside chili or stew.
1½ cups cornmeal
1½ cups flour
2 cups buttermilk
2 tablespoons lard or coconut oil
1 teaspoon salt
½ teaspoon baking soda
1 tablespoon baking powder
⅓ cup honey
¼ cup melted butter
Combine the cornmeal, flour, and buttermilk in a bowl, mixing to moisten everything. Cover and leave in a warm place for 12-24 hours.
When ready to bake, preheat oven to 350°F. Place a 12-inch cast-iron skillet in the oven with 2 tablespoons lard or coconut oil.
In a small bowl, mix salt, baking soda, and baking powder.
In another small bowl, whisk eggs and mix in honey and melted butter.
Pour wet ingredients into the soaked flour and fold in just a couple of times. Sprinkle the dry ingredients over and continue mixing until thoroughly combined.
Carefully remove the hot skillet from the oven, swirl the melted fat around to evenly distribute and cover the edges, then scrape the batter into the hot skillet.
Place skillet in oven and bake for 30-40 minutes or until a knife inserted into the center comes out clean.
Cool at least 15 minutes before cutting and serving.
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