Deer Tallow Cornbread

Like all of our other wild fat experiments recently, we’ve found that one of the best applications for deer tallow has been in baked goods. Deer fat, which can be waxy and coat your mouth unpleasantly when it’s cold, is transformed when it’s cut with a little flour and cornmeal. And no, this isn’t a recipe where we sneak in a few teaspoons and call it a day. We took our absolute favorite cornbread recipe and swapped out all the oil for deer fat. It worked! The cornbread turned out as delicious as it always does. Even cooled, it retained it’s beautiful texture and flavor. There were no off flavors, no weird textures. 

This cornbread recipe holds a special place in our hearts. It comes from the kitchen of Becky Latane of Blenheim Organic Gardens, one of our good friends and a superb baker. The first time we had her cornbread, it blew us out of the water- neither of us had ever had a piece so good. The cornmeal she used was hand-ground from an heirloom red corn called Bloody Butcher. Cut equally with flour, the cornbread has a dense but airy crumb, and an intriguing texture thanks to the coarse grind of the meal. It’s lightly sweet, but not sticky, and is best served slathered with butter and a drizzle of molasses.

Deer Tallow Cornbread

Cook time: 35 minutes

Serves: 4-6

Ingredients:

1 cup all purpose flour

1 cup medium or coarse grind cornmeal, or a mixture of both (we use Blenheim Organic Bloody Butcher cornmeal)

1 tbsp + 1 tsp baking powder

½ tsp salt

¼ cup light brown sugar

2 eggs, beaten

1 cup milk

⅓ cup + 2 tbsp melted deer tallow (allow to cool a bit before using)

Method:

Preheat the oven to 400F. Put a high sided cast iron pan in the oven with the 2 tbsp deer tallow to preheat.

Combine all dry ingredients and mix well. 

In a separate mixing bowl, combine all remaining wet ingredients. Make sure the deer tallow is melted, but not hot, or it will cook the eggs.

Combine wet ingredients with dry ingredients, mix well. It’ll still be a little lumpy. Pour into the preheated cast iron pan, and bake at 400F for 20-25 minutes or until an inserted skewer comes out clean.