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Cast Iron Skillet Buttermilk Cornbread

Cast Iron Skillet Buttermilk Cornbread

Cost $4.5, save $5

Source: Recommended by CookPal

  • 20 Min
  • 8 Servings
  • $4.5

INGREDIENTS

  • Dry Ingredients

    • 1 cup white cornmeal
    • ½ cup yellow cornmeal
    • 🌾 ½ cup all-purpose flour
    • 4 teaspoons baking powder
    • 🧂 1 teaspoon salt
    • 1 pinch paprika (optional)
    • 🧂 1 pinch kosher salt (optional)

  • Wet Ingredients

    • 1 cup buttermilk
    • 2 tablespoons lard
    • 2 tablespoons vegetable oil
    • 🥚 1 large egg
    • 🧈 1 teaspoon butter (for greasing)

STEPS

1

Place a cast iron skillet in the oven and preheat the oven to 450°F (230°C).

2

Mix together white cornmeal, yellow cornmeal, flour, baking powder, and salt in a large bowl until well combined. Add buttermilk, lard, vegetable oil, and stir well to combine. Mix in the egg until a smooth batter forms.

3

Remove the hot cast iron skillet from the oven, melt butter in the skillet, then pour in the batter. Top with paprika and kosher salt, if desired. Return the skillet to the preheated oven.

4

Reduce the oven temperature to 425°F (220°C) and bake until cornbread is golden brown and pulling away from the sides of the skillet, about 15 minutes.

5

Remove from the oven and cool slightly for about 5 minutes. Cut into wedges and serve.

NUTRIENTS

Per 1 serving

🔥

202

Calories

  • 5
    Protein
  • 27
    Carbs
  • 9
    Fats

💡 Preheating the cast iron skillet helps create a crispy crust on the cornbread.You can substitute lard with unsalted butter for a different flavor.Allow the cornbread to rest for a few minutes after baking to make cutting easier.Store leftover cornbread in an airtight container for up to 3 days.