Cast Iron Skillet Buttermilk Cornbread You Have To Try

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Cast Iron Skillet Buttermilk Cornbread

"This recipe is for those human beings that do not like sweet cornbread. For me, that is my consolation food and what I grew up on."

Ingredients :

1 cup white cornmeal
half of cup yellow cornmeal
1/2 cup all-cause flour
four teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
2 tablespoons lard
2 tablespoons vegetable oil
1 massive egg
1 teaspoon butter, or as needed
1 pinch paprika (optionally available)
1 pinch kosher salt (optional)

Instructions :

Prep : 10M	Cook : 8M	Ready in : 30M

Place a solid iron skillet inside the oven and preheat to 450 levels 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 clean batter forms.
Remove hot forged iron skillet from oven, soften butter in skillet, then pour in batter. Top with paprika and kosher salt. Return skillet to oven.
Reduce temperature to 425 tiers F (220 degrees C) and bake till cornbread is golden brown and pulling far from the edges of the pan, about 15 minutes.
Remove from oven to chill slightly, approximately 5 minutes. Cut into wedges.

Notes :

For a lighter model, you could do the subsequent: alternative the lard and butter together with your preferred cooking oil; substitute the buttermilk with 2 percent or skim buttermilk; do now not sprinkle aggregate pinnacle with kosher salt.
To flip up the heat: upload a four-ounce can of diced inexperienced chiles inside the combination; substitute the paprika with cayenne pepper.
Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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