Ingredients
8
8 servings
- •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.
Nutritional Facts
Per 8 servings
- Calories: 202
- Carbohydrate: 27g
- Fat: 9g
- Fiber: 2g
- Protein: 5g
- Sugar: 2g
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