Recipe courtesy of Bob Taylor
Save Recipe Print
Total:
50 min
Prep:
15 min
Cook:
35 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

In a large bowl, mix the dry ingredients together, and then add the creamed corn, buttermilk, and eggs, and mix thoroughly.

Position a 10-inch or 12-inch Dutch oven over where the fire on your grill will be, and then arrange 15 charcoal briquettes around the bottom. Heat the Dutch oven over the fire.

Melt the lard in the Dutch oven, and then add the batter. The lard will rise up the edges and spill onto the top of the batter. Cover the Dutch oven and place 10 coals on the lid. Cook for about 30 minutes, or until the bread is brown and firm.

If using a cast iron skillet in the oven instead, preheat oven to 425 degrees F. Place the skillet in the oven, melt the lard, and then add the batter. Do not cover. Bake for 25 to 30 minutes. Let cool for 5 to 10 minutes before cutting. Serve warm.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Best of Food Network 4 Videos

Get the Recipe

Snowflake Pull-Apart Bread 01:49

Bring your holiday guests together with this pretty, party-ready bread.

Similar Topics:

IDEAS YOU'LL LOVE

Oven Fries with Herbes de Provence

Recipe courtesy of Rachael Ray

Old-Fashioned Cornbread Stuffing

Recipe courtesy of Peggy Dillard Toone

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

Sweet Skillet Cornbread

Recipe courtesy of Food Network Kitchen

Oven-Roasted Prime Rib with Horseradish Sauce

Recipe courtesy of Aaron McCargo Jr.

Buttermilk Cornbread

Recipe courtesy of Trisha Yearwood

Buttermilk Cornbread

Recipe courtesy of Food Network Kitchen

Buttermilk Cornbread

Recipe courtesy of Tanya Holland

Buttermilk Cornbread

Recipe courtesy of Tanya Holland

Browse Reviews By Keyword