1/2 cup unsalted butter melted (or bacon drippings)
1 cup yellow cornmeal (or polenta)
1 tablespoon sugar (optional)
2 teaspoons baking powder (optional: yields a fluffier cornbread)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup buttermilk shake before measuring
2 large eggs
1. Preheat the oven to 200C | 400F and position a rack in the middle
2. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up.(Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.)
3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
4. Make a well in the center and add the buttermilk and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix).
5. Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want.
6. Bake until the cornbread begins to brown on top and a toothpick inserted in the center comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving.
Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.
For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.
For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.
For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.