Cast Iron Skillet Buttermilk Cornbread Recipe

Name: Cast Iron Skillet Buttermilk Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white cornmeal; 1/2 cup yellow cornmeal; 1/2 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)

Servings: persons

1 cup white cornmeal
1/2 cup yellow cornmeal
1/2 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)

1
Place a cast iron skillet in the oven and preheat to 450 degrees F (230 degrees C).
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.
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.
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.
5
Remove from oven to cool slightly, about 5 minutes. Cut into wedges.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup white cornmeal, 1/2 cup yellow cornmeal, 1/2 cup all-purpose flour, 4 teaspoons baking powder, and more.

Yes, Cast Iron Skillet Buttermilk Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cast Iron Skillet Buttermilk Cornbread

How did you like this recipe?

Frequently Asked Questions