CAST IRON SKILLET BUTTERMILK CORNBREAD

Cast Iron Skillet Buttermilk Cornbread image

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.

Provided by Dannielle Randall

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 30m

Yield 8

Number Of Ingredients 12

Previous Next

Ingredients

1 cup white cornmeal
½ cup yellow cornmeal
½ cup all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
2 tablespoons lard
2 tablespoons vegetable oil
1 large egg
1 teaspoon butter, or as needed
1 pinch paprika
1 pinch kosher salt

Steps:

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.

Nutrition Facts : Calories 201.7 calories, Carbohydrate 26.7 g, Cholesterol 28.9 mg, Fat 8.8 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 635.1 mg, Sugar 1.8 g