Cast Iron Skillet Buttermilk Cornbread

White and yellow cornmeal are combined with lard and buttermilk and baked in a cast iron skillet in this traditional Southern cornbread.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 202 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Remove from oven to cool slightly, about 5 minutes. Cut into wedges.