Cornbread

Ingredients

• 2 tbsp neutral oil
• 1.5 cups yellow cornmeal
• 0.5 cups all-purpose flour
• 2 tbsp granulated sugar
• 1.5 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp kosher salt
• 1.5 cups buttermilk
• 2 large eggs – beaten
• 4 tbsp unsalted butter – melted and cooled slightly

Instructions

1. Place a 10-inch cast-iron skillet on the middle rack. Add the neutral oil to the skillet and heat the oven to 450°F, letting the skillet and oil preheat until shimmering, 10–15 minutes.
2. Meanwhile, in a large bowl whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt.
3. In a separate bowl whisk the buttermilk and beaten eggs until smooth, then whisk in the melted and cooled unsalted butter.
4. Make a well in the dry ingredients and pour in the wet mixture. Fold with a spatula just until no dry pockets remain; the batter will be thick but pourable. Do not overmix.
5. Carefully remove the hot skillet. Pour about 1 tbsp of the hot oil from the skillet into the batter and stir once to combine, then swirl the remaining oil to coat the skillet evenly. Immediately scrape the batter into the hot skillet; it should sizzle on contact and spread to the edges.
6. Bake until the top is deep golden, the edges are crisp and pulling slightly from the sides, and a toothpick inserted in the center comes out clean, 18–22 minutes.
7. Cool in the skillet for 10 minutes. Run a thin spatula around the edge, slice into 8 wedges in the skillet or invert to release, and serve warm.