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Ingredients

1 cup white cornmeal ½ cup yellow cornmeal ½ 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 1 pinch kosher salt

Nutrition Info

201.7 calories carbohydrate: 26.7 g cholesterol: 28.9 mg fat: 8.8 g fiber: 1.7 g protein: 4.5 g saturatedFat: 2.6 g servingSize: - sodium: 635.1 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

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.

1 10-inch round

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.