Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (160g) yellow cornmeal, preferably stone-ground
  • ⅓ cup (65g) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup (240ml) buttermilk
  • ⅓ cup (80ml) vegetable oil or melted unsalted butter, cooled slightly

Instructions:

  1. Preheat oven to 400°F (200°C). Place the cast iron skillet (or baking pan) in the oven while it preheats.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the egg, buttermilk, and oil (or melted butter).
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Carefully remove the hot skillet (or pan) from the oven. Pour the batter into the hot skillet.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cornbread is golden brown.
  7. Let cool slightly before slicing and serving.