Description
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.
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 (Optional)
- 1 pinch kosher salt (Optional)
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 8