Ingredients
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1 cup white cornmeal
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½ cup yellow cornmeal
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½ cup all-purpose flour
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4 teaspoons baking powder
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1 teaspoon salt
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1 cup buttermilk
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2 tablespoons lard
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2 tablespoons vegetable oil
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1 large egg
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1 teaspoon butter, or as needed
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1 pinch paprika (Optional)
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1 pinch kosher salt (Optional)
Directions
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Place a cast iron skillet in the oven and preheat to 450 degrees F (230 degrees C).
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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.
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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.
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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.
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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.
Nutrition Facts (per serving)
| 202 | Calories |
| 9g | Fat |
| 27g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 202 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 3g | 13% |
| Cholesterol 29mg | 10% |
| Sodium 635mg | 28% |
| Total Carbohydrate 27g | 10% |
| Dietary Fiber 2g | 6% |
| Total Sugars 2g | |
| Protein 5g | 9% |
| Vitamin C 0mg | 0% |
| Calcium 177mg | 14% |
| Iron 2mg | 9% |
| Potassium 124mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
