Cornbread Recipe without Buttermilk

Step 1

Preheat: Turn on the oven and set the temperature to 400 degrees Fahrenheit (200 degrees Celsius). Place 1 tablespoon lard in the cast-iron skillet or another baking dish of similar size. Let the oven and the skillet preheat while you make the batter.

Step 2

Melt butter in a saucepan that is large enough to hold the rest of the ingredients. Let cool for a couple of minutes while you mix the rest of the ingredients.

Step 3

Mix dry ingredients: Whisk together cornmeal, flour, sugar, salt, and baking powder until no lumps remain.

Step 4

Mix wet ingredients: Stir the milk into the melted butter. Combine well, then add the egg and whisk again.

Step 5

Combine: Add dry ingredients to the wet ones. Stir shortly until the batter is just combined. Don’t overmix.

Step 6

Bake: Carefully remove the skillet from the oven. Caution: it is very hot and heavy! Pour the batter into the pan and return the pan to the oven. Bake for about 20 minutes until golden. Check with a toothpick inserted in the middle of the bread; it should come out clean.

Step 7

Brush: Immediately brush the cornbread with 1 tablespoon butter; it will melt on top of the hot bread.