HUSK RESTAURANT IN CHARLESTON SOUTH CAROLINA RECIPES

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HUSK CORNBREAD RECIPE - NYT COOKING



Husk Cornbread Recipe - NYT Cooking image

A good cornbread recipe is an essential part of any good Southern kitchen. Here, Sean Brock of Husk restaurant in Charleston, S.C., uses a specific grind and brand of cornmeal to create a fluffy texture, though similar results can be had by using a blend of cornmeal and flour. The cornbread can be cut and pan-toasted in bacon fat to provide a good base for salads or poached eggs dishes, in which the slight crunch of a pork-flavored crouton is called for.

Provided by The New York Times

Total Time 30 minutes

Yield 8 servings cornbread.

Number Of Ingredients 9

2 cups coarse yellow cornmeal (see note)
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
5 tablespoons fresh lard, melted
1 egg, lightly beaten
1 1/2 cups buttermilk, preferably made from fresh milk
1/4 cup bacon fat, if making croutons
Salt

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.

Nutrition Facts : @context http//schema.org, Calories 301, UnsaturatedFatContent 9 grams, CarbohydrateContent 33 grams, FatContent 16 grams, FiberContent 2 grams, ProteinContent 5 grams, SaturatedFatContent 6 grams, SodiumContent 246 milligrams, SugarContent 3 grams, TransFatContent 0 grams

HUSK CORNBREAD RECIPE - NYT COOKING



Husk Cornbread Recipe - NYT Cooking image

A good cornbread recipe is an essential part of any good Southern kitchen. Here, Sean Brock of Husk restaurant in Charleston, S.C., uses a specific grind and brand of cornmeal to create a fluffy texture, though similar results can be had by using a blend of cornmeal and flour. The cornbread can be cut and pan-toasted in bacon fat to provide a good base for salads or poached eggs dishes, in which the slight crunch of a pork-flavored crouton is called for.

Provided by The New York Times

Total Time 30 minutes

Yield 8 servings cornbread.

Number Of Ingredients 9

2 cups coarse yellow cornmeal (see note)
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
5 tablespoons fresh lard, melted
1 egg, lightly beaten
1 1/2 cups buttermilk, preferably made from fresh milk
1/4 cup bacon fat, if making croutons
Salt

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.

Nutrition Facts : @context http//schema.org, Calories 301, UnsaturatedFatContent 9 grams, CarbohydrateContent 33 grams, FatContent 16 grams, FiberContent 2 grams, ProteinContent 5 grams, SaturatedFatContent 6 grams, SodiumContent 246 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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