¼ cup butter
¼ cup lard from pasture-raised pigs
1 cup cornmeal
½ cup bread flour
1 Tbs. baking powder
1 Tbs. salt
1Tbs. sugar
1 egg
1 cup milk, water, or nut milk
Preheat oven to 400 degrees. Add butter and lard to an 8-inch cast-iron skillet and place in oven until melted. Let it cool but not harden.
Preheat oven to a high broil. Mix dry ingredients in a bowl. In a separate bowl, whisk egg and milk. Add wet mixture into dry ingredients until combined. Fold in butter/lard mixture until incorporated. Pour batter into skillet.
Cook on low heat for about three minutes, then place skillet under broiler for 5-6 minutes until top is brown. Turn oven down to 400 degrees and finish cooking for about two to three minutes. Let cornbread cool slightly before slicing.
What BJ has on his plate, including pop-up dinners at Joseph Fields Farm, as well as a cookbook and brick-and-mortar in the works
