Cast Iron Skillet Buttermilk Cornbread


  • 1 cup white cornmeal
  • ½ cup yellow cornmeal
  • ½ cup all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 tablespoons lard
  • 2 tablespoons vegetable oil
  • 1large egg
  • 1 teaspoon butter, or as needed
  • 1 pinch paprika(Optional)
  • 1 pinch kosher salt(Optional)
  • Directions

  • Step 1

    Place a cast iron skillet in the oven and preheat to 450 degrees F (230 degrees C).


  • Step 2

    Mix white cornmeal, yellow cornmeal, flour, baking powder, and salt together in a large bowl. Add buttermilk, lard, and vegetable oil; stir will to combine. Stir in egg until smooth batter forms.

  • Step 3

    Remove hot cast iron skillet from oven, melt butter in skillet, then pour in batter. Top with paprika and kosher salt. Return skillet to oven.

  • Step 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 pan, about 15 minutes.

  • Step 5

    Remove from oven to cool slightly, about 5 minutes. Cut into wedges.

  • Cook's Notes:

    For a lighter version, you can do the following: substitute the lard and butter with your favorite cooking oil; substitute the buttermilk with 2 percent or skim buttermilk; do not sprinkle mixture top with kosher salt.

    To turn up the heat: add a 4-ounce can of diced green chiles in the mixture; substitute the paprika with cayenne pepper.

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