Skillet Cornbread

By: The Local Palate

With a background of 18 years as a chef for Hilton Hotels, Darnell Reed knew he eventually wanted to open his own restaurant, but it wasn’t until he did a themed Southern dinner that he knew the kind of food he wanted to serve there. This skillet cornbread recipe is just one of many Southern foods that inspire Darnell Reed to create his dream Southern Restaurant.

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Makes 1 skillet

  • 2 eggs, separated
  • 1 cup yellow cornmeal
  • 1 cup flour
  • ⅛ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup maple syrup
  • 1¼ cups buttermilk
  • ½ cup lard, plus more for coating skillet
  1. In bowl of a stand mixer fitted with paddle attachment, whip egg whites until stiff peaks form. Set aside.
  2. Add cast-iron skillet to cold oven and preheat to 450 degrees. In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
  3. In a large mixing bowl, combine egg yolks, maple syrup, and buttermilk, and mix well. Add cornmeal mixture, stirring until just combined, then whisk in lard. Gently fold in eggs whites.
  4. Carefully remove hot skillet from oven and coat with lard. Pour batter into skillet and return to oven; bake until golden brown, about 15 minutes. Serve immediately.
  • Recipe By
    Darnell Reed of Luella’s Southern Kitchen located in Chicago, Illinois

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