This is my first entry in Food Renegade's Fight Back Fridays! Enjoy! : )
Fresh out of the oven, this cornbread deserves an ode. It is every bit worthy of art-photography. Even for my devoted WAPF-loving taste, this cornbread ~ fried in both lard and coconut oil ~ feels very rich if not decadent. As much as I wanted to eat the whole pan, I could only eat a piece (..or two..). And that is the beauty of nutrient-dense foods: you can only eat so much of even the most delicious meals because they actually satisfy. You can, of course, make this vegetarian by skipping the lard. But don't skimp on the fat! Add extra coconut oil, or butter.
Heat a large cast-iron skillet in the oven at 450.
Melt in the skillet:
2 tbsp+ lard2 tbsp+ coconut oil
1 3/4 cup cornflour* ~ half blue, half yellow, just for fun
1 tbsp Sucanat
about a cup unsweetened shredded coconut flakes
1 tsp baking powder
1 tsp baking soda
1 tsp seasalt
1 cup raw whole milk
1 cup whole yogurt
Whisk the eggs and then combine with the dairy. Pour wet ingredients into dry and blend thoroughly. Pour batter into hot hot skillet ~ it will sizzle as it makes contact with the hot fat! Be prepared! Bake till golden, and a toothpick inserted in the center comes out clean ~ maybe 20 minutes.
This cornbread is so rich, you might not even need to spread it with butter...
But why take the risk? ; )
* I didn't nixtamalize the cornflour for this recipe, but I wanna try it the next time; I finally found some pickling lime in the canning section of Ace Hardware. I think I'd need to reduce the liquid slightly after nixtamalizing.