Chicken Fat Cornbread

I have a couple of healthy cornbread recipes, but this is not one of them. It's a traditional cornbread recipe, aka corn cake that somehow is a side dish and not a dessert. The delicious twist is that I'm using chicken fat in place of butter. Not only do I have some left over in my freezer, but it adds amazing savory, rich, and roasty chicken flavor!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Crack your egg into a large bowl, and beat with a whisk. Add in the liquid ingredients (melted chicken fat, sugar, and buttermilk), and whisk until fully combined

Step 2

Alternatively, you can use melted butter in place of chicken fat

Step 3

Add in the dry ingredients (cornmeal, flour, baking powder, and baking soda). Whisk until just combined

Step 4

My chicken fat is salted. If yours is unsalted, then I would recommend adding 1/2 tsp (3 g) of salt to the batter

Step 5

Let the raw batter rest in the bowl for 15 minutes. Meanwhile, preheat your oven to 400F with a 10" cast iron pan in the oven

Step 6

When the oven is fully heated, add a touch of oil, butter, or chicken fat to the pan, and tilt the pan around to fully coat it in a light layer of fat

Step 7

Pour the batter into the pan

Step 8

Bake at 400F for about 20 minutes, or until the top is lightly browned, a toothpick to the center comes out clean, and the internal temperature is around 200F

Step 9

Let the cornbread rest for at least 5 minutes before slicing with a plastic knife. Serve warm

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