For an extra crispy crust, ensure your cast iron skillet is thoroughly preheated before adding the butter and batter. If you don't have lard, you can substitute with an equal amount of butter or vegetable shortening. Lard provides a unique flavor and texture, but the alternatives will still yield a delicious result. The cornbread is best served warm, accompanied by chili, pulled pork, or a simple pat of butter.
Cast Iron Skillet Buttermilk Cornbread
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING8 People
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VIEWS66
Experience the soul-satisfying simplicity of this classic Southern staple. Our cast iron skillet buttermilk cornbread delivers a perfectly textured, savory crumb that's far from the overly sweet versions, embracing the true essence of comfort food.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol29 mg
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Fiber2 g
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Protein5 g
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Saturated Fat3 g
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Sodium635 mg
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Sugar2 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 450 degrees F (230 degrees C). Place a cast iron skillet inside to heat up (5 minutes).
02
StepIn a large bowl, whisk together the white cornmeal, yellow cornmeal, all-purpose flour, baking powder, and salt until thoroughly combined. (2 minutes)
03
StepAdd the buttermilk, lard, and vegetable oil to the dry ingredients. Stir until just combined, being careful not to overmix. Incorporate the egg, mixing until a smooth batter forms. (3 minutes)
04
StepCarefully remove the hot cast iron skillet from the oven. Add butter into the hot skillet and allow it to melt. (1 minute)
05
StepPour the batter into the hot, buttered skillet. Sprinkle the top evenly with paprika and a pinch of kosher salt. (1 minute)
06
StepReturn the skillet to the preheated oven. Reduce the oven temperature to 425 degrees F (220 degrees C) and bake until the cornbread is golden brown and begins to pull away from the sides of the skillet, approximately 15 minutes. (15 minutes)
07
StepRemove the cornbread from the oven and let it cool slightly in the skillet before cutting into wedges and serving. (5 minutes)
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Fiona Jacobs
Jun 30, 2025The cooking time was spot on. Golden brown and perfectly cooked through.
Isadore Kautzer
Jun 28, 2025The lard makes all the difference! It adds such a unique flavor.
Briana Hegmann
May 31, 2025I didn't have buttermilk, so I used milk with a tablespoon of lemon juice. Worked perfectly!
Easton Corwin
May 13, 2025My family devoured this. Will definitely be making it again.
Freeda Bruen
Jan 7, 2025Easy to follow recipe and the cornbread turned out great!
Jeremy Mayer
Nov 20, 2024I added a can of creamed corn to the batter and it made it even more moist and delicious!
Craig Wolff
Sep 19, 2024This cornbread is exactly what I was looking for! Not too sweet and incredibly moist.