Sean Brock cornbread is very simple, easy, and quick to make. It is a great alternative for those of you who need a quick breakfast besides smoothies or cereal. But, some of you probably think that Sean Brock cornbread mix is quite complicated to make. Because it requires both the stove and oven to cook. But trust me, all of your efforts will be worth it. You will get amazed with the crispy, caramelized, deep brown crust of the cornbread. But when you take a bite into the inside, it is amazingly soft. So, ready to make cornbread from Chef Sean Brock?


Here are the ingredients you need to make Sean Brock cornbread:

  • 1 package of Jimmy Red Cornbread Mix.
  • 2 ½ cups of full fat buttermilk.
  • ½ cup + 4 tablespoons of melted lard. You can replace it with vegetable shortening.
  • 2 whole eggs.
  • A pinch of black pepper.
  • A pinch of coarse salt.


  1. First, preheat the oven to 450ºF. Heat a cast iron skillet by placing it in the oven for at least 10 minutes. You are suggested to use a 10-inch cast iron skillet.
  2. Mix the Jimmy Red Cornbread Mix with black pepper, eggs, buttermilk, and ½ cup of melted lard. Move the cast iron skillet from the oven to the stove. Place it over high heat. Add 4 tablespoons of lard in order to coat the skillet. After that, evenly pour it into the batter. It should be sizzling.
  3. Put the cast iron skillet back to the oven. And bake the cornbread for around 20 minutes. If you want to check whether the cornbread is already cooked or not, prick it in the center with a toothpick. If the toothpick comes out clean, it means the cornbread is cooked.
  4. Brush the top of the cornbread with the remaining lard. Then, sprinkle the coarse salt on top of it.
  5. Serve the warm cornbread directly from the skillet.

Some of you are probably wondering about how to get the lard. So, you get it by combining pork fat with a half cup of water in a saucepan. Cook it over low heat until all fat has rendered, stir occasionally. This will take around 1 ½ hours. Then, strain the fat by using a fine-mesh sieve. Then, you can use the lard to make this delicious Sean Brock cornbread.


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