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.

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
5 mins
total:
30 mins
Servings:
8
Yield:
1 10-inch round
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

202 calories; protein 4.5g 9% DV; carbohydrates 26.7g 9% DV; fat 8.8g 14% DV; cholesterol 28.9mg 10% DV; sodium 635.1mg 25% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/17/2018
My favorite cornbread recipe! Easy and very moist as is. Read More
(1)

Most helpful critical review

Rating: 3 stars
01/03/2020
I made this with the addition of a drained small can of corn kernels. The bread baked much faster than expected and it was dry and crumbly. My guests appreciated that it was not sweet though. I m at 6700 ft in elevation so maybe that had something to do with it but I think 450 is just too high. Read More
14 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/09/2016
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 eating! Read More
(1)
Rating: 5 stars
06/10/2018
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 Pantry cultured buttermilk blend( used for baking). I omitted the Paprika and salt. Everything was awesome... not a sweet cornbread and very moist... fantastic... thank you?? Read More
(1)
Rating: 5 stars
12/16/2018
My favorite cornbread recipe! Easy and very moist as is. Read More
(1)
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Rating: 4 stars
02/02/2017
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 have been due to something I did. I don't know? He liked it and had no problem finishing off half of it at one setting so that is a good sign. Read More
(1)
Rating: 5 stars
05/18/2018
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 cornbread. I only had one type of cornmeal so I combined the measurements for that. I also used more oil instead of the lard and I used a second egg. I didn't use the optional items either. The one thing I did do was add a pinch of sugar (at most 1/8 of a teaspoon). I remember Mom always did that and she said it "softens" the taste without making it sweet. The batter was a little thicker than I'm used to so you may want to back down the flour or meal or add a little more buttermilk. I baked it a little longer cause I use a smaller iron skillet maybe 7-8 inch. Once the top started to Brown I removed it. The bottom didn't burn either. I do have to say the cornbread was one of the best I've had in a long time maybe even ever. It was dense but that was the flour. I am definitely keeping this one. Read More
(1)
Rating: 4 stars
09/14/2018
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. Read More
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Rating: 5 stars
01/14/2020
I added a little bacon grease to the skillet. The cornbread is nice and moist. Read More
Rating: 4 stars
09/23/2019
I added 1 tbsp. pure cane sugar, yes I will make again!! Was a great addition to my sweet potato chilli!! Read More
Rating: 4 stars
04/22/2017
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 batter wasn't getting smooth at all--so I added a whole extra 1/4 cup of buttermilk and when that still didn't work and I still had a crumbly mess I finally had to start adding water to the batter. Not sure how much water I added but I finally got it smooth enough to get it into the pan. However I would hardly call it "pouring " as mentioned in the recipe. And finally I baked it an extra five minutes after which time the color still wasn't golden but this meant that the hot cast-iron pan had really burned the bottom too much. But fortunately it was still edible. Read More
Rating: 3 stars
01/03/2020
I made this with the addition of a drained small can of corn kernels. The bread baked much faster than expected and it was dry and crumbly. My guests appreciated that it was not sweet though. I m at 6700 ft in elevation so maybe that had something to do with it but I think 450 is just too high. Read More