Name: Cast Iron Skillet Buttermilk Cornbread
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: White cornmeal - 1 cup; Yellow cornmeal - ½ cup; All-purpose flour - ½ cup; Baking powder - 4 teaspoons; Salt - 1 teaspoon; Buttermilk - 1 cup; Lard - 2 tablespoons; Vegetable oil - 2 tablespoons; Large egg - 1; Butter, or as needed - 1 teaspoon; Paprika (Optional) - 1 pinch; Kosher salt (Optional) - 1 pinch

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Cast Iron Skillet Buttermilk Cornbread

1. White cornmeal - 1 cup

2. Yellow cornmeal - ½ cup

3. All-purpose flour - ½ cup

4. Baking powder - 4 teaspoons

5. Salt - 1 teaspoon

6. Buttermilk - 1 cup

7. Lard - 2 tablespoons

8. Vegetable oil - 2 tablespoons

9. Large egg - 1

10. Butter, or as needed - 1 teaspoon

11. Paprika (Optional) - 1 pinch

12. Kosher salt (Optional) - 1 pinch

How to cook deliciously - Cast Iron Skillet Buttermilk Cornbread

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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