Husk Cornbread

Preparation

1. Step 1

   Heat the oven to 450 degrees. Place a 10-inch cast-iron skillet inside.

2. Step 2

   In a bowl, combine the cornmeal, salt, baking soda and baking powder.

3. Step 3

   Combine 4 tablespoons of the lard, the egg and the buttermilk. Stir the wet ingredients into the dry until smooth.

4. Step 4

   Move the skillet from the oven to the stove top, over high heat. Add the remaining lard to the pan and swirl to coat. Pour in the batter; it should sizzle vigorously. Shake the skillet to distribute it evenly. Cook 15 to 18 minutes, or until a tester inserted into the center comes out clean.

5. Step 5

   To make large croutons (to serve as a base for greens, poached eggs, etc.), let the cornbread cool in the pan, then turn out and cut into 2-inch pieces. (If using in soup or beans, cut into ½-inch cubes.) Arrange on a baking sheet and dry overnight in the turned-off oven, lightly covered with foil. Remove.

6. Step 6

   When ready to serve, heat oven to 425 degrees and place a rimmed baking sheet inside to heat. Add the bacon fat and swirl to coat. Gently turn the cornbread pieces in it, spreading them out, and sprinkle lightly with salt. Bake 8 to 10 minutes, until brown and crisp. Serve hot.