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

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.