In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, mix the milk, duck fat (melted), and eggs until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined.

Prepare the Batter

Preheat your oven to 400°F (200°C). Grease a 9x9 inch baking pan with duck fat. Pour the cornbread batter into the pan and bake for 20-25 minutes or until golden brown and a toothpick comes out clean.

Bake

In a large bowl, combine the shredded cabbage, grated carrots, chopped jalapeño, apple cider vinegar, honey, and salt. Toss well to combine and let it sit for about 15 minutes to allow the flavors to meld. Stir in the chopped cilantro before serving.

Make the Slaw

In a skillet over medium heat, combine the peanuts, brown sugar, butter, and salt. Stir constantly until the mixture is bubbly and the peanuts are coated. Transfer to a baking sheet lined with parchment paper and let cool before serving.

Candy the Peanuts

duck fat

cornmeal

all-purpose flour

granulated sugar

baking powder

salt

milk

eggs

green cabbage, finely shredded

carrots, grated

jalapeño, finely chopped

apple cider vinegar

honey

cilantro, chopped

unsalted peanuts

brown sugar

butter

DUCK FAT CORNBREAD

Make DUCK FAT CORNBREAD Recipe in just 1h . spicy slaw, candied peanuts

Town Hall Restaurant Jacksonvilles DUCK FAT CORNBREAD Recipe

Recipes

Town Hall Restaurant Jacksonville

DUCK FAT CORNBREAD Recipe

Duck Fat Cornbread Recipe

Frequently paired with

Local Coupons