Ingredients:

  • 1 cup (120g) all-purpose flour, unbleached
  • 1 cup (160g) yellow cornmeal, medium grind
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 2 tablespoons (30g) unsalted butter, melted (for skillet)

Instructions:

  1. Preheat oven to 400°F (200°C). Place the cast iron skillet in the oven to heat up.
  2. In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together egg, buttermilk, and vegetable oil.
  4. Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Do not overmix; a few lumps are okay.
  5. Carefully remove the hot skillet from the oven using oven mitts. Add the melted butter to the skillet, swirling to coat the bottom and sides.
  6. Pour the batter into the hot, buttered skillet.
  7. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the cornbread is golden brown.
  8. Let cool slightly in the skillet before slicing and serving.