Recipe courtesy of Sean Brock.

Photo Credit: Netflix, Chef’s Table (Sean Brock) 2019

Makes one 10-inch round loaf


  • 2 cups coarse cornmeal, preferably Geechie Boy Jimmy Red Coarse Cornmeal 

  • 1½ teaspoons kosher salt

  • ½ teaspoon baking soda

  • ½ teaspoon baking powder

  • 1½ cups full-fat buttermilk

  • 1 large egg, lightly beaten

  • ¼ cup plus 1 tablespoon Rendered Fresh Lard, melted

  • Preheat the oven to 450°F. Put a 10-inch cast-iron skillet in the oven to preheat for at least 10 minutes.


  1. Combine the cornmeal, salt, baking soda, and baking powder in a medium bowl. Combine the buttermilk, egg, and ¼ cup of the lard in a small bowl. Stir the wet ingredients into the dry ingredients just to combine; do not overmix.

  2. Move the skillet from the oven to the stove, placing it over high heat. Add the remaining tablespoon of lard and swirl to coat the skillet. Pour in the batter, distributing it evenly. It should sizzle.

  3. Remove the skillet from the eye of your stove and place back in your preheated oven. Bake the cornbread for about 15-20 minutes, until a toothpick inserted in the center comes out clean. Serve warm from the skillet.


*NOTE: To preserve the beautiful crust of the cornbread, IMMEDIATELY remove and invert the cornbread  from the skillet onto a plate or cooling rack once baking is finished.
January 28, 2020

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