Crispy Corn Bread – a delicious recipe with lard, stone-ground cornmeal, baking powder, baking soda, salt, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 450 degrees.
2
Grease a 12-inch skillet with the lard, leaving any excess in the pan, and place it in the oven.
3
In a large bowl, sift the dry ingredients together.
4
In a medium bowl, whisk the egg until frothy and then whisk in the buttermilk.
5
Add the wet ingredients to the dry ones and mix thoroughly.
6
Melt the butter in a small skillet over low heat, and whisk the butter into the batter.
7
When the fat in the large skillet is smoking, carefully remove the skillet from the oven and swirl the fat around to coat the bottom and sides evenly.
8
Pour the batter into the skillet; it should sizzle alluringly.
9
Bake for 15 minutes, or until the top of the bread is golden brown and the edge has pulled away from the side of the skillet.
10
Remove from the oven.
11
Cut the corn bread into 6 wedges in the skillet and serve hot.
805
kcal
Calories
81
g
Fat
20
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon lard or unsalted butter, 1 1/2 cups stone-ground cornmeal, 1 teaspoon baking powder, 1 teaspoon baking soda, and more.
Yes, Crispy Corn Bread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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