A true classic at The Hive, executive chef Matthew McClure’s buttermilk cornbread will win over even the pickies of eaters. Enjoy!
• 2 cups cornmeal
• 1/2 cup all purpose flour
• 1 teaspoon baking soda
• 2 Tablespoons lard
• 2 teaspoons kosher salt
• 2 eggs
• 2 cups buttermilk
Preheat oven to 425°. Place lard in a cast iron skillet to preheat. Sift together cornmeal, flour, soda and salt into a large bowl. In a small bowl, beat eggs and buttermilk together; add to dry mix. Stir well until all dry ingredients are incorporated. Add melted lard to mix and stir well, leaving a small amount of the melted lard in the skillet. Pour cornbread mixture into the hot cast iron skillet (the same pan that the lard was melted in). Make sure there is a thin layer of residual lard in the pan. This will ensure a crisp crust. Bake at 425° for 25-30 minutes. Serve hot and enjoy.