Ingredients30 m servings 202
- Place a cast iron skillet in the oven and preheat to 450 degrees F (230 degrees C).
- 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.
- 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.
- 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.
- 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.
- Parchment can be used for easier cleanup/removal from the pan.
Per Serving: 202 calories; 8.8 26.7 4.5 29 635 Full nutrition
ReviewsRead all reviews 9
This turned out PERFECT, I used a course cornmeal and put bacon grease in my cast iron pan that I preheated. When adding the oil / lard I put in 3 level Tablespoons of oil. I also used Saco Pant...
I made pinto beans the other night and couldn't find my usual recipe for cornbread (I don't make it all the time to remember). I found this and wanted to try cause we don't care for the sweet co...
Followed the recipe submitter advice and used veggie oil in place of lard. I don't eat cornbread but my husband said this was great. His only complaint was that it was a bit dense and that might...
The only change I made is to omit the lard. I also didn't top it with paprika. Very good! This is true to the Southern style cornbread. Make sure to spread it with lots of fresh butter before ea...
For a very basic version I used : 2 cups coarse ground cornmeal 4 Teaspoons baking powder 1 Tsp Salt 1 Cup Buttermilk 1 Large Egg 1/4 Cup Bacon Grease It makes a medium skillet of cornbread. ...
I think I was a bit heavy handed with the salt, and took it out of the oven a few minutes too soon. Next batch should be better.
Made this last night and it was delicious and moist. I had to add more buttermilk as I had more of a dough than batter. Added just enough buttermilk to make it a thick batter and it worked well....