ANSON MILLS CORNBREAD RECIPES

Steps:

• Heat the oven to 450 degrees. Place a 10-inch cast-iron skillet inside.
• In a bowl, combine the cornmeal, salt, baking soda and baking powder.
• Combine 4 tablespoons of the lard, the egg and the buttermilk. Stir the wet ingredients into the dry until smooth.
• 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.
• 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 1/2-inch cubes.) Arrange on a baking sheet and dry overnight in the turned-off oven, lightly covered with foil. Remove.
• 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.

Steps:

• Place a 9 or 10-inch cast iron skillet in the oven and preheat to 350°F (180°C).
• In a large bowl, add the cornmeal and sift in the flour, salt, baking powder and baking soda. Set aside.
• In a small bowl, combine 2 cups of the soy milk, vinegar and flaxseeds. Set aside for 10 minutes until thickened then stir in the oil.
• Gradually, add in the liquid ingredients to the dry ingredients.
• Add enough of the remaining soy milk to make a thick, smooth batter.
• Remove the skillet from the oven and brush with 1 tbsp of oil. Pour in the batter and smooth the top.
• Return the pan to the oven and bake for 15 to 17 minutes or until a skewer comes out clean.
• Spread vegan butter on the top of the cornbread as soon as it’s removed from the oven.
• Cool for about 20 minutes before slicing.