Buttermilk Duck Fat Cornbread

• Meat

  • 1/4 cup Duck fat
  • 1 Duck fat to grease the pan

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1 cup Cornmeal
  • 1/2 tsp Salt
  • 2/3 cup White sugar

• Dairy

  • 1/4 cup Butter
  • 1 cup Buttermilk

Found on honeyandbirch.com

Description

Ingredients

• 1/4 cup duck fat
• 1/4 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• extra duck fat to grease the pan

Directions

• Preheat oven to 375 degrees F. Grease your pan with the extra duck fat (you can use an 8 inch square pan, or its equivalent). In a separate bowl, combine the cornmeal, flour, salt and baking soda. Use a whisk to stir it up. Set aside. Melt the duck fat and butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Add the buttermilk to the pan and stir into the mixture. Stir in the set aside cornmeal mixture until well blended and only a few lumps remain. Pour the batter into the prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
• Preheat oven to 375 degrees F. Grease your pan with the extra duck fat (you can use an 8 inch square pan, or its equivalent).
• In a separate bowl, combine the cornmeal, flour, salt and baking soda. Use a whisk to stir it up. Set aside.
• Melt the duck fat and butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended.
• Add the buttermilk to the pan and stir into the mixture.
• Stir in the set aside cornmeal mixture until well blended and only a few lumps remain. Pour the batter into the prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition