SEAN BROCK’S CAST-IRON CORNBREAD
This is the most sought-after recipe at Butter Pat Industries. And no wonder—not only is cornbread the perfect dish to break in a new cast-iron pan (or build seasoning in an old one), but between the masterful cooking of chef Sean Brock of Nashville and the help of craft grain millers at Marsh Hen Mill in Charleston, this go-to version makes a side that’s so good, you’ll want to eat it for an entire meal.
Yields one 10-inch round loaf.
Best cooked in the Heather.
INGREDIENTS
- 2 cups coarse cornmeal, preferably Marsh Hen Mill’s Jimmy Red Cornmeal
- 1½ tsp. kosher salt
- ½ tsp. baking soda
- ½ tsp. baking powder
- 1½ cups full-fat buttermilk
- 1 large egg, lightly beaten
- ¼ cup, plus 1 Tbsp. rendered fresh lard, melted
METHOD
- Preheat the oven to 450 degrees Fahrenheit. Put a 10-inch cast-iron skillet like the Heather in the oven to preheat for at least 10 minutes.
- 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.
- Carefully move the hot skillet from the oven to the stove, turning your burner to high heat. Add the remaining tablespoon of lard and swirl to coat the skillet. Pour in the batter, distributing it evenly. It should sizzle.
- Remove the skillet from the stove and place back in your preheated oven. Bake the cornbread for about 15 to 20 minutes, until a toothpick inserted in the center comes out clean. You can serve it warm from the skillet, or immediately invert the cornbread onto a plate or cooling rack to preserve its crunchy crust.
Recipe courtesy of Sean Brock. Photo courtesy of Netflix’s Chef’s Table.
SEARED HANGER STEAK WITH CHARRED SCALLION SALSA
There was a time not that long ago when you’d walk into certain butcher shops, ask for a hanger steak, and get a quizzical look. Perhaps that’s because, for some time, the secondary cut was also known as a “Hanging Tender,” hailing from inside the ribcage (in fact, it’s part of the diaphragm), as well as “the Butcher’s Steak,” with those cunning meatmongers often keeping this deeply flavorful, textured specimen for themselves. “But the gig is up,” says Pryles, who shares her pan-cooked version with us, featuring wagyu, no less, and a bright salsa to boot.
LOST CREEK CHILI SAUCE
To the unknowing stomach, a West Virginia hot dog is pretty simple. Hot dog, steamed bun, diced onion, yellow mustard, a creamy slaw, and a slathering of chili. But the secret is often enough in the sauce. “In West Virginia, you’ll find a lot of variety,” says Mike Costello of Lost Creek Farm in Harrison County, who grew up outside of Charleston with a slightly spicy version and was kind enough to share a personal recipe with us—and you.
NEW YORK STRIP WITH BROWN BUTTER BACON SAUCE + BALSAMIC DRIZZLE
It’s grilling season, and meat master Tuffy Stone has a foolproof recipe for summer cooking that can satisfy a crowd. “The first time I made this recipe, I was competing in the Kingsford Invitational barbecue competition in New York City,” he says. It was the contest’s “one bite challenge,” and Stone won. But the best prize? A North Carolina pitmaster telling him afterwards, “you’re one tough dude.”
Shop All Cookware
Got this recipe from a friend? Sign up below so you never miss a recipe.
