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
- white cornmeal: 1 cup
- yellow cornmeal: 0.5 cup
- all-purpose flour: 0.5 cup
- baking powder: 4 tsp
- salt: 1 tsp
- buttermilk: 1 cup
- lard: 2 Tbsp
- vegetable oil: 2 Tbsp
- egg: 1 piece
- butter: 1 tsp (or as needed)
- pinch paprika: 1 piece (optional)
- pinch kosher salt: 1 piece (optional)
Metric Conversion
Stages of cooking
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Place a cast iron skillet in the oven and preheat to 450 degrees F (230 degrees C).
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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.
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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.
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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.
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Remove from oven to cool slightly, about 5 minutes. Cut into wedges.
