Cast Iron Skillet Buttermilk Cornbread

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.

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.

Per Serving: 202 calories; protein 4.5g; carbohydrates 26.7g; fat 8.8g; cholesterol 28.9mg; sodium 635.1mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as white bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.