1 cup cornmeal
1 cup semolina flour
1 cup pork stock (vegetable or chicken will also work)
1 cup whole milk
1 tablespoon butter
1 ½ teaspoon baking powder
1 tablespoon honey
½ cup pig skin, finely minced
Salt to taste
- In a saucepan, combine half the milk, half the stock, honey, and the butter.
- Heat over medium heat until the butter is completely melted.
- In a mixing bowl combine the two flours and baking powder and whisk until fully incorporated.
- In a separate mixing bowl combine the remaining milk, stock, and egg and whisk until combined, then slowly whisk in the heated milk until fully incorporated.
- Add the flour and pig skin to the milk mixture and gently whisk until just incorporated. Salt to taste, transfer to a storage container and refrigerate until chilled.
- Remove from the fridge once cooled and stir the mixture gently.
- Over medium-high heat cook the cornbread in batches in a Japanese takoyaki pan or Danish ebelskiver pan, flipping as necessary to create a nice golden brown crust.* Serve immediately.
*TLP recommends that if you don’t have one of these specialty pans, cook the cornbread as a cake in your favorite cast iron skillet, using the method in this cornbread recipe from our archives.
- from Chefs Caleb Shriver and Phillip Perrow of Dutch & Company, Richmond, Virginia