Cast Iron Skillet Buttermilk Cornbread
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
58
Spice
49
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Yellow Cornmeal1 cup
All-Purpose Flour4 tsps
Baking Powder1 tsp
Salt1 cup
Buttermilk2 tbsps
Lard2 tbsps
Vegetable Oil1 large
Egg1 tsp
Butter (or as needed)1 pinch
Paprika (optional)1 pinch
Kosher Salt (optional)Directions:
1
Place a cast iron skillet in the oven and preheat to 450 degrees F (230 degrees C)
2
Mix white cornmeal, yellow cornmeal, flour, baking powder, and salt together in a large bowl
3
Add buttermilk, lard, and vegetable oil; stir will to combine
4
Stir in egg until smooth batter forms
5
Remove hot cast iron skillet from oven, melt butter in skillet, then pour in batter
6
Top with paprika and kosher salt
7
Return skillet to oven
8
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
9
Remove from oven to cool slightly, about 5 minutes
10
Cut into wedges