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
Prep Time
5 mins
Dificult
Medium
Servings
30 mins
Ingredients
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.
Cook's Notes:
For a lighter version
you can do the following: substitute the lard and butter with your favorite cooking oil; substitute the buttermilk with 2 percent or skim buttermilk; do not sprinkle mixture top with kosher salt.
To turn up the heat: add a 4-ounce can of diced green chiles in the mixture; substitute the paprika with cayenne pepper.