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Cast Iron Skillet Buttermilk Cornbread
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Classic Southern cornbread made with white and yellow cornmeal, lard, buttermilk, baked in a cast iron skillet.
Ingredients:
  • 1 cup white cornmeal
  • 0.5 cup yellow cornmeal
  • 0.5 cup all-purpose flour
  • 4 teaspoons baking powder
  • 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
Instructions:
  • Preheat your cast iron skillet in the oven at 450 degrees F (230 degrees C).
  • Combine white cornmeal, yellow cornmeal, flour, baking powder, and salt in a large bowl. Mix in buttermilk, lard, and vegetable oil until well blended. Stir in egg until batter is smooth.
  • Take the sizzling hot skillet out of the oven, melt butter in it, and pour in the batter. Sprinkle with paprika and kosher salt, then place the skillet back in the oven.
  • Lower the oven temperature to 425 degrees F (220 degrees C) and bake for approximately 15 minutes, or until the cornbread is golden brown and begins to pull away from the sides of the pan.
  • Let cool for 5 minutes before slicing into wedges.

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