Page 177 - 2019TOHCookbook

CHEF KENNY GILBERT | SERVES 12
INGREDIENTS
1 cup Iberico Ham fat
2 quarts cornmeal
1 quarts all-purpose flour
1 cup sugar
1 cup vegetable oil
1 quarts ground Iberico Ham, browned off in skillet 1 quarts buttermilk
1 pint liquid eggs
1 cans creamed corn
1 cans drained white hominy
2 tbsp. baking powder
1 tbsp. baking soda
1 tbsp. kosher salt
1 tbsp. black pepper
INSTRUCTIONS
Pre heat oven to 425˚F.
Place Iberico Ham fat into cast iron skillets.
Bake in oven until rendered down.
Make sure all sides of 24” cast iron skillet is wiped down with the fat. Add cornbread batter.
Bake in oven until golden brown. 15-20 minutes.
163
IBERICO HAM SKILLET CORNBREAD