New this month
Get the Allrecipes magazine

Cast Iron Skillet Buttermilk Cornbread

Dannielle Randall

"This recipe is for those people that do not like sweet cornbread. For me, this is my comfort food and what I grew up on."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 202 cals
Original recipe yields 8 servings (1 10-inch round)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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. Add buttermilk, lard, and vegetable oil; stir will to combine. Stir in egg until smooth batter forms.
  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.
  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.
  5. Remove from oven to cool slightly, about 5 minutes. Cut into wedges.

Footnotes

  • 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.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 202 calories; 8.8 g fat; 26.7 g carbohydrates; 4.5 g protein; 29 mg cholesterol; 635 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

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...

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....

Very good recipe for a non-sweet corn bread, which I had never really had before but liked. However, my cast-iron skillet (a 12 inch one) was much too big--unless I had doubled the recipe. The b...