Cook this: Hot-water cornbread from South

Our cookbook of the week is South by Sean Brock, founder of Husk restaurants and chef-owner of two upcoming restaurants in Nashville, Tenn. Over the next two days, we’ll feature another recipe from the book and an interview with its author.One of five cornbread recipes in South — joining basic, cracklin’, rice and sour variations — Sean Brock first encountered this hot-water version in Nashville, Tenn.

A sure sign of a hot-water cornbread deserving of respect is when they bear the fingerprints of their maker: “I remember the first time I saw it on a plate and I could see someone’s fingerprints. Wow. That’s powerful. You can’t deny that that’s handmade,” Brock laughs.2 cups water1/4 tsp freshly ground black pepperStep 1Run the ham through the large die of a meat grinder, or very finely mince it.

Step 2Bring the water to a boil in a medium saucepan over high heat. Stirring constantly with a wooden spoon, slowly add the cornmeal and cook, stirring, until the cornmeal is very thick, all the water has been absorbed and no grittiness remains, about 2 minutes. Stir in the salt, pepper and ham. Remove from the heat and cool for 5 minutes, then stir in the egg until completely combined.

Step 2Strain the fat through a fine-mesh sieve into a heatproof container. Discard the browned bits in the sieve. Cool to room temperature, cover and refrigerate until ready to use. Tightly covered, the lard will keep for up to 3 weeks in the refrigerator.Excerpted from South by Sean Brock . Copyright © 2019. Photographs by Peter Frank Edwards. Used with permission from the publisher.

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