Type what you have

Ingredients

• ✓ lard
• all-purpose flour
• baking powder
• salt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk flour, baking powder, and salt together in a mixing bowl. Rub in lard with your fingers until mixture resembles cornmeal. Add water and mix until dough comes together.
3. 3 Transfer dough onto a lightly floured surface; knead for a few minutes until smooth and elastic. Divide dough into 24 equal pieces and roll each piece into a ball.
4. 4 Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
5. 5 Serve and enjoy!

By LaDonna

Ingredients

• ✓ lard
• water
• flour
• active dry yeast
• active dry yeast
• sugar
• water
• salt
• all-purpose flour
• vegetable oil
• cornmeal

Instructions

1. 1 Combine 1/2 cup warm water, 1/2 cup flour, and 1/2 teaspoon yeast, in a bowl or measuring cup. Whisk the starter until well blended. Cover with plastic wrap and refrigerate 8 hours to overnight.
2. 2 Place 1 package yeast and 2 teaspoons sugar in a mixing bowl. Pour in 3/4 cup warm water. Let rest 15 minutes to ensure yeast is alive and bubbling on the surface. Add lard and salt to bowl, then add 1 cup of the flour. Mix until incorporated and dough forms a sticky ball. Add the starter. Add all but 1/2 cup of the remaining flour and mix to incorporate.
3. 3 Knead dough on a lightly floured work surface until it comes together in a firm ball, adding up to 1/2 cup of the remaining flour as needed. Dough should be soft and supple with just a bit of tackiness on the surface.
4. 4 Place dough in a bowl and coat the surface with vegetable oil. Cover the bowl with a damp kitchen towel and place in a warm spot to rise. Let rise until at least doubled in size, about 2 hours.
5. 5 Line two rimmed baking sheets with parchment paper and sprinkle with cornmeal.
6. 6 Transfer dough to a lightly floured surface. Lightly press dough into a rectangle with lightly floured hands. Divide dough in half and shape each half into a rectangle about 12 inches long and 1/2 inch thick. Starting at the long ends, tightly roll dough to form two skinny loaves. Slightly flatten the tops. Transfer loaves to a prepared baking sheet and dust with flour. Cover with a light, dry towel and let rise until doubled in size, 1 1/2 to 2 hours.
7. 7 Preheat the oven to 400 degrees F (200 degrees C). Cut a 1/4-inch deep slit down the top of loaves with a sharp knife or razor. Lightly mist loaves with water.
8. 8 Bake in the preheated oven, one pan on the lower rack and one on the higher rack, for 10 minutes. Switch pan positions and continue to bake until loaves are golden brown, 10 to 15 minutes longer.
9. 9 Transfer loaves to cooling rack and let cool to room temperature before slicing.

By John Mitzewich

Ingredients

• ✓ lard
• cornmeal
• cornmeal
• all-purpose flour
• baking powder
• salt
• buttermilk
• vegetable oil
• egg
• butter
• paprika
• kosher salt

Instructions

1. 1 Place a cast iron skillet in the oven and preheat the oven to 450 degrees F (230 degrees C).
2. 2 Mix together white cornmeal, yellow cornmeal, flour, baking powder, and salt in a large bowl until well combined. Add buttermilk, lard, and vegetable oil; stir well to combine. Mix in egg until smooth batter forms.
3. 3 Remove hot cast iron skillet from the oven, melt butter in the hot skillet, then pour in batter. Top with paprika and kosher salt. Return the skillet to the preheated oven.
4. 4 Reduce temperature to 425 degrees F (220 degrees C) and bake until cornbread is golden brown and pulling away from the sides of the skillet, about 15 minutes. Remove from the oven to cool slightly, about 5 minutes. Cut into wedges.

By Dannielle Randall

Ingredients

• ✓ lard
• all-purpose flour
• baking soda
• sugar
• salt
• shortening
• corn syrup
• buttermilk

Instructions

1. 1 In a large bowl, whisk together the flour, baking soda, sugar, and salt. Cut in the shortening with a fork, pastry blender, or by pinching between your fingers. Make a well in the center, and pour in the corn syrup and buttermilk. Stir with a sturdy spoon to form a soft dough. Divide the dough in half, and pat out into 3/4 inch thick circles on a floured surface. Cut each circle into 6 wedges.
2. 2 Heat a griddle over medium heat, and grease lightly with cooking spray or oil. Cook scones on each side, then stand them on edge, and cook all three edges. Cool on a wire rack.

By LAURSAVVY

Ingredients

• ✓ lard
• onion
• beef chuck
• paprika
• water
• salt
• black pepper

Instructions

1. 1 Melt lard in a large pot over medium heat. Cook and stir onions in hot lard until soft and translucent, 5 to 8 minutes.
2. 2 Stir beef and paprika into onions. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add 1 cup water and simmer, adding more water if moisture gets too low, until meat falls apart and onion sauce is thick, about 1 hour more. Season with salt and pepper to taste.

By mentallo

Ingredients

• ✓ lard
• egg
• milk
• salt
• black pepper
• all-purpose flour
• all-purpose flour

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place a muffin tin in the preheated oven.
3. 3 Whisk eggs, milk, salt, and pepper together in a bowl. Gradually whisk 1 cup plus 2 tablespoons flour, a small amount at a time, into egg mixture until batter is smooth. Let rest 10 to 15 minutes.
4. 4 Carefully remove muffin tin from oven and add lard to 6 muffin cups, about 1 teaspoon per muffin cup. Return to the oven.
5. 5 Whisk batter again until small bubbles form on the surface. Carefully remove muffin tin from oven and ladle batter into greased muffin cups, filling almost to the top.
6. 6 Bake in the preheated oven until puddings are risen and golden brown, about 20 minutes.

By EmmaBovill

Ingredients

• ✓ lard
• russet potato
• all-purpose flour
• egg
• parsley
• salt
• nutmeg
• cooking fat

Instructions

1. 1 Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.
2. 2 Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
3. 3 In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.

By Seb

Ingredients

• ✓ lard
• egg
• egg yolk
• heavy cream
• sugar
• butter
• cardamom
• all-purpose flour

Instructions

1. 1 In a large bowl, beat egg and yolks together. Stir in the cream, sugar, melted butter and cardamom. Mix in enough of the flour to make a soft but manageable dough. Handle the dough as little as possible or cookies will be tough.
2. 2 Heat oil in deep skillet to 375 degrees F (190 degrees C). On a floured cloth, roll the dough out to 1/8 inch thickness. Cut into 2x2 inch diamond shapes.
3. 3 Fry in hot lard until lightly browned. Drain on paper and dust with confectioners' sugar when cool. The cookies should be uniform in size and thickness and shouldn't be fried too dark or too light.

By Jennifer

Ingredients

• ✓ lard
• onion
• paprika
• beef stew meat
• salt
• black pepper
• tomato paste
• water
• garlic
• cumin
• marjoram

Instructions

1. 1 Melt lard in a pot over high heat. Add onions; cook and stir until browned, about 15 minutes. Remove pot from heat, add paprika, and stir quickly to combine with onions and prevent burning.
2. 2 Add meat to the pot and place over high heat. Cook and stir until browned on all sides, 5 to 10 minutes. Season with salt and pepper. Add tomato paste and stir to combine. Add water, garlic, and cumin. Reduce heat to low and cover the pot. Cook, stirring occasionally, until meat is very soft, at least 1 1/2 hours. Stir in marjoram and cook another 10 minutes.

By Jakub Jify Pyrta

Ingredients

• ✓ lard
• round steak
• flour
• bacon
• onion
• mushroom
• irish stout beer
• parsley
• raisin
• brown sugar
• pie pastry

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place steak cubes onto a plate and sprinkle with flour.
2. 2 Cook lard and bacon in a large skillet over medium heat until lard melts and bacon begins to sizzle. Add floured steak and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes. Transfer to a large casserole dish.
3. 3 Add onions and mushrooms to the same skillet; cook and stir over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to the casserole dish.
4. 4 Stir stout beer, parsley, raisins, and brown sugar into the casserole dish. Cover the dish tightly with aluminum foil.
5. 5 Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours. Remove from the oven and increase the temperature to 400 degrees F (200 degrees C).
6. 6 Line a 9-inch deep-dish pie plate with one pie pastry. Bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes.
7. 7 Spoon cooked steak filling into the partially-baked pie crust. Cover steak filling with the remaining pie pastry, pinching the edges to seal tightly. Return to the oven and bake until top crust is golden brown, 10 to 15 minutes.

By Michael St Laurent

Ingredients

• ✓ lard
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• raisin
• egg
• milk

Instructions

1. 1 Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
2. 2 Chill dough 1 to 2 hours.
3. 3 Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.

By Flo Buehler

Ingredients

• ✓ lard
• beef kidney
• round steak
• onion
• salt
• worcestershire sauce
• thyme
• black pepper
• bay leaf
• water
• potato
• all-purpose flour
• pastry crust

Instructions

1. 1 Gather all ingredients.
2. 2 Remove fat and membrane from the kidneys; cut them in half and remove any white tissue in the center; dice into chunky pieces.
3. 3 Heat butter or lard in a large pot over medium heat. Add diced kidney and steak; cook and stir until beef is browned. Stir in onions and season with salt, Worcestershire sauce, pepper, thyme, and bay leaf. Stir in 1 ½ cups water; simmer until beef is almost tender, about 1 hour.
4. 4 Add potatoes and continue simmering until potatoes are tender, about 30 minutes.
5. 5 Whisk remaining 1/2 cup water and flour together until smooth; stir into beef mixture. Continue cooking and stirring until mixture thickens; transfer into a 3-quart casserole dish.
6. 6 Preheat the oven to 425 degrees F (220 degrees C). Roll out pastry slightly larger than top of casserole dish; place pastry over beef mixture, and trim to leave a 1-inch overhang on all sides. Fold under, and flute against inside edge of casserole, then cut several slits in the crust to allow steam to escape.
7. 7 Bake pie in the preheated oven until golden brown on top and filling is bubbling, about 30 minutes.

By Lorrie Sterling

Ingredients

• ✓ lard
• all-purpose flour
• egg
• water
• sugar
• salt
• butter
• bread crumb
• walnut
• apple
• raisin
• cinnamon
• white sugar

Instructions

1. 1 Sift all-purpose flour into a large bowl. Mix in egg, water, white sugar, lard and salt. Knead until soft and smooth. Lightly brush with approximately 1 tablespoon butter. Cover with a towel and set aside 1 hour.
2. 2 Mix bread crumbs and 3/4 cup butter in a medium bowl. Mix in ground walnuts, apples, raisins, cinnamon and sugar.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Lightly butter a medium baking dish.
4. 4 Spread a clean tablecloth or cotton sheet on a large work surface and dust with flour. Gently stretch the dough into a large, very thin rectangle as thin as tissue paper. Cut away thick edges. Sprinkle with approximately 1/2 cup melted butter. Spread bread crumb mixture across the dough, leaving a two inch border on all sides. Fold one end of the dough over the filling, then roll dough to form strudel. Cut so that it will fit the baking dish.
5. 5 Place strudel in baking dish and brush with remaining butter. Bake in the preheated oven until golden brown and apples are tender, about 1 hour.

By June

Ingredients

• ✓ lard
• bread flour
• butter
• salt
• water
• beef skirt steak
• potato
• onion
• turnip
• salt
• black pepper
• cayenne pepper
• egg
• water
• butter

Instructions

1. 1 Cut flour, lard, ¼ cup cold butter, and 1 ½ teaspoons salt together in a bowl with a pastry blender until mixture is the consistency of coarse crumbs. Make a well in the center; pour in ice water. Mix with a fork until begins to come together; use hands to form into a dough ball.
2. 2 Turn dough out onto a lightly floured work surface; knead until smooth and forms a firm ball, about 2 minutes. Wrap dough tightly in plastic wrap; refrigerate until chilled, at least 2 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
4. 4 Combine steak, potatoes, onion, turnip, 1 ½ teaspoons salt, black pepper, and cayenne pepper in a bowl.
5. 5 Beat egg and 1 teaspoon water together in a small bowl.
6. 6 Divide dough into 4 equal rounds; roll each out to about ⅛-inch thickness and 8-inches in diameter. Brush each dough round with egg wash.
7. 7 Place ¼ steak mixture slightly off-center on each dough round; top each with 2 slices butter. Fold dough over filling to form a half moon shape; press edges together to seal. Trim excess dough from edges. Transfer pasties to the prepared baking sheet; crimp edges with the tines of a fork. Poke top center of each pasty once with fork; brush tops with egg wash.
8. 8 Bake in the preheated oven until browned and bubbly, about 1 hour. Cool on a wire rack for 5 to 10 minutes.

By John Mitzewich

Ingredients

• ✓ lard
• all-purpose flour
• salt
• water

Instructions

1. 1 Mix flour and salt together in a large bowl. Mix in water, a little at a time, then rub in lard until dough comes together in a ball.
2. 2 Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 10 minutes. Divide dough into 6 pieces; roll out each piece to 1/16-inch thickness.
3. 3 Heat a dry, heavy skillet or flat griddle over medium-high heat. Cook each piece until golden brown, about 2 minutes per side.

By rosa

Ingredients

• ✓ lard
• all-purpose flour
• sugar
• kosher salt
• buttermilk

Instructions

1. 1 Pulse flour, lard, sugar, and salt in a food processor until you have flour-covered pea-sized pieces, about 15 quick pulses. Add buttermilk all at once and process until the wet dough almost comes together.
2. 2 Generously flour work surface and scrape dough out onto it. Turn dough over to coat. Gather and fold dough over on itself a couple of times, then pat into a soft 4x6-inch block.
3. 3 Crisscross 2 long pieces of plastic wrap to form an X and lightly dust with flour. Place dough in the center and wrap tightly. Smooth wrapped surface with rolling pin; flip and repeat. Chill at least 4 hours or preferably overnight, or slip into a zip-top plastic freezer bag and freeze up to 3 months. Thaw overnight in the fridge before using.

By MrsWheelbarrow

Ingredients

• ✓ lard
• pinto bean
• salt
• water

Instructions

1. 1 Melt the lard in a deep, heavy pot over medium-high heat; when the lard is hot, add the beans. Stir constantly while cooking until the beans reach a paste-like consistency. Season with salt. Reduce heat to low and stir in the water. Simmer and stir until the beans cook down to your desired consistency.

By Buffy Ehlers Whitney

Ingredients

• ✓ lard
• water
• active dry yeast
• bread flour
• salt
• cinnamon

Instructions

1. 1 Ignore the bread machine directions. Place warm water and lard into the bread machine pan. Sprinkle in the yeast. Pour in flour and salt. Toss in cinnamon if desired. Select cycle; press Start.

By Rob

Ingredients

• ✓ lard
• white sugar
• egg
• buttermilk
• all-purpose flour
• baking soda
• nutmeg
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the lard and sugar. Beat in the eggs one at a time, then stir in the buttermilk. The mixture will be very runny at this point. Combine the flour, baking soda, nutmeg and salt; stir into the buttermilk mixture by hand using a wooden spoon. Try not to over mix the dough or the cookies will be dense. Drop by spoonfuls onto the prepared cookie sheets. For cut out cookies, the dough should be refrigerated for a couple of hours. Roll out to 1/2 inch thickness and flour your cookie cutter between each cut.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By UPATNINE

Ingredients

• ✓ lard
• water
• pinto bean
• salt

Instructions

1. 1 Measure water and lard into a large pot. Bring to a boil and add beans. Cook over medium heat for 2 to 2 1/2 hours. Season with salt and continue cooking until tender, about 30 more minutes.

By JOEBOB22

Ingredients

• ✓ lard
• water
• active dry yeast
• raisin
• bread flour
• salt
• cinnamon

Instructions

1. 1 Place ingredients in the bread machine pan in the order suggested by the manufacture
2. 2 Select the Basic or White Bread setting. There is no need to select Fruit Bread setting, nor to add the raisins in later. Start the machine. After first knead, bread should be smooth, elastic, and dry to touch. Adjust if necessary with additional flour.
3. 3 After baking, remove pan immediately. Rest for 10 minutes in the pan. Remove bread from the pan, and cool on a wire rack for 10 minutes before serving.

By Rob Wilson

Ingredients

• ✓ lard
• white sugar
• water
• active dry yeast
• all-purpose flour
• salt

Instructions

1. 1 Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.
2. 2 Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard.
3. 3 Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
4. 4 Preheat an oven to 325 degrees F (165 degrees C).
5. 5 Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.

By Dotty Snyder Grohman

Ingredients

• ✓ lard
• all-purpose flour
• salt
• ice water

Instructions

1. 1 Whisk flour and salt together in a large bowl. Cut in lard with a knife or pastry blender until the mixture resembles coarse crumbs.
2. 2 Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl.
3. 3 Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.

By SandraJ

Ingredients

• ✓ lard
• butter
• white sugar
• egg
• sour cream
• baking soda
• all-purpose flour
• salt

Instructions

1. 1 Cream butter, lard and sugar. Add eggs and beat. Mix sour cream and baking soda together and add to egg mixture. Add flour and salt and mix well.
2. 2 Chill dough until firm enough to roll.
3. 3 Preheat oven to 400 degrees F (205 degrees C).
4. 4 Roll out dough and cut with cookie cutter. It's wise to keep dough in refrigerator between rolling out batches. Bake for 5 - 7 minutes.

By MJK

Ingredients

• ✓ lard
• all-purpose flour
• salt
• baking powder
• water
• egg
• white vinegar

Instructions

1. 1 Mix flour, salt, and baking powder together in a bowl. Cut in lard until the mixture resembles coarse meal.
2. 2 Whisk water, egg, and vinegar together in another bowl; add to dry ingredients and stir until dough is thoroughly moistened and forms a ball.
3. 3 Divide dough into fourths; roll each portion into a ball and flatten into a disk.
4. 4 If using immediately, roll each disk on a lightly floured surface to fit your pie pan, then bake as directed in your recipe.
5. 5 If using later, wrap each disk tightly in plastic wrap. Refrigerate for up to three days, or place wrapped disks in a freezer bag and freeze for up to 3 months.

By Molly

Ingredients

• ✓ lard
• coconut oil
• garlic
• bok choy stem
• bok choy green
• mushroom
• parsley
• cumin
• salt

Instructions

1. 1 Heat lard and coconut oil in a large skillet over medium heat. Add garlic and cook until browned and fragrant, 1 to 3 minutes. Add bok choy stems and cook until they are slightly soft on the edges, about 5 minutes. Add bok choy greens and mushrooms. Cook and stir until greens are wilted and mushrooms are soft, about 5 minutes.
2. 2 Stir in parsley and season with cumin and salt. Lower heat and simmer for 2 more minutes.

By Heather Petersen

Ingredients

• ✓ lard
• sugar
• egg
• buttermilk
• vanilla extract
• baking powder
• baking soda
• salt
• all-purpose flour

Instructions

1. 1 In a large bowl, cream sugar and lard together. Add eggs and vanilla, mix until smooth. Sift together the flour, baking powder, baking soda and salt. Add the dry ingredients alternately with the buttermilk. Dough should be soft but not soupy. Chill for at least 2 hours.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
3. 3 On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut with cookie cutters and place onto the prepared baking sheets. Bake for 12 to 15 minutes in the preheated oven. Remove cookies to cool on wire racks. Frost with Butter Icing for Cookies.

By Kim

Ingredients

• ✓ lard
• all-purpose flour
• baking powder
• salt
• milk
• water
• sugar
• blueberry

Instructions

1. 1 In a medium bowl, mix flour, baking powder and salt. Rub in lard with fingers. Stir in milk to make a soft dough.
2. 2 In a deep skillet, boil water. Reduce heat to a simmer and stir in sugar until dissolved. Stir in blueberries. Drop dough by rounded spoonfuls into simmering blueberry syrup. Cover and simmer 10 minutes. Serve.

By Joanne Choquette

Ingredients

• ✓ lard
• all-purpose flour
• salt
• egg
• vinegar

Instructions

1. 1 Combine flour and salt in a medium bowl. Use a pastry blender to cut in the lard, until it resembles small peas. Lightly stir in the egg and vinegar with a fork. If the dough does not stick together enough to pull away from the sides of the bowl, stir in a little cold water, about 1 teaspoon at a time.
2. 2 Form dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes before using.

By COOKCOOK57

Ingredients

• ✓ lard
• cornmeal
• all-purpose flour
• brown sugar
• baking powder
• baking soda
• salt
• buttermilk
• butter
• egg
• sour cream
• vanilla extract

Instructions

1. 1 You will need a cast iron chicken frying pan with a lid and a few iron S-hooks to raise the pan up off the ground.
2. 2 Build a campfire with wood and allow the fire to burn until you have some good embers going. Add a layer of coal. Rake the coals into a flat bed on one side of the fire. Completely grease the inside of the cast iron pan and the lid with lard. Set the pan next to the fire on some coals to preheat for 10 to 15 minutes.
3. 3 Sift cornmeal, flour, brown sugar, baking powder, baking soda, and salt together in a bowl. Make a hole in the middle of the mixture. Add buttermilk, melted butter, eggs, sour cream, and vanilla extract into the hole. Stir together until a lumpy batter forms, but don't overmix. Allow batter to sit while you check the pan; grease should not be smoking but only be hot and melted. If it is smoking, remove from heat and cool down until it no longer smokes. Pour batter into the hot pan and cover with the lid.
4. 4 Place a very thin layer of embers on the ground and use the S hooks to raise the bottom of the pan and allow air to circulate. Place about 1/3 of the amount of embers you used underneath on the top of the pan. Bake without removing the lid until cornbread is cooked through and a toothpick comes out clean, 40 to 45 minutes.

By Elisa Gale