- 1 1/2 cups high-quality buttermilk
- 1 egg, lightly beaten
- 2 cups coarse yellow cornmeal
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 5 tablespoons fresh lard
- Preheat the oven to 500°F, or as high as it will go.
- Pour buttermilk into stand mixer with paddle attached. Turn mixer on low; while running, add egg and continue to beat until incorporated. In a separate bowl, place cornmeal, salt, baking powder, and baking soda. Stir to combine.
- Meanwhile, place a cast-iron skillet on high heat.
- Add cornmeal mixture to wet ingredients in stand mixer and stir on low to combine. Note that if the mixture seems too dry, you can add a bit more buttermilk; alternatively, if it seems too wet, you can add a bit more cornmeal.
- To the pre-heating skillet, add the lard and allow to melt. Add about half of the melted lard to the batter in the stand mixer and continue to mix on low. Once batter is all emulsified, remove cast-iron skillet from heat and add batter to the hot pan, carefully smoothing the top to create a somewhat even surface. The edges of the batter should sizzle in the remaining lard. Allow the cornbread batter to get slightly brown on the edges for a minute or two before placing in the oven.
- Place skillet in oven and bake for about 10-15 minutes, or until cornmeal is set and slightly browned on edges and golden on top.
- Slice into wedges and serve.