Buttermilk Duck Fat Cornbread
Try this buttermilk duck fat cornbread the next time you make chili! Duck fat is a great addition to this rendition of a classic comfort food.
Servings 8
Calories 339kcal
Ingredients
- ¼ cup duck fat
- ¼ cup butter
- ⅔ cup white sugar
- 2 eggs
- 1 cup buttermilk
- ½ teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ teaspoon salt
- extra duck fat to grease the pan
Instructions
- 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
Serving: 1g | Calories: 339kcal | Carbohydrates: 45g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 308mg | Potassium: 138mg | Fiber: 2g | Sugar: 18g | Vitamin A: 286IU | Calcium: 46mg | Iron: 2mg