Crispy Corn Bread

• 1 tablespoon lard or unsalted butter
• 1 1/2 cups stone-ground cornmeal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 large egg
• 1 1/2 cups whole or low fat buttermilk (preferably whole)
• 2 tablespoons unsalted butter

1. Preheat the oven to 450 degrees.
2. Grease a 12-inch skillet with the lard, leaving any excess in the pan, and place it in the oven.
3. In a large bowl, sift the dry ingredients together.
4. In a medium bowl, whisk the egg until frothy and then whisk in the buttermilk.
5. Add the wet ingredients to the dry ones and mix thoroughly.
6. Melt the butter in a small skillet over low heat, and whisk the butter into the batter.
7. When the fat in the large skillet is smoking, carefully remove the skillet from the oven and swirl the fat around to coat the bottom and sides evenly.
8. Pour the batter into the skillet; it should sizzle alluringly.
9. Bake for 15 minutes, or until the top of the bread is golden brown and the edge has pulled away from the side of the skillet.
10. Remove from the oven.
11. Cut the corn bread into 6 wedges in the skillet and serve hot.

lard, stoneground cornmeal, baking powder, baking soda, salt, sugar, egg, buttermilk, unsalted butter

Taken from www.cookstr.com/recipes/crispy-corn-bread (may not work)