I have tried lots of good cornbread, but I think this is my favorite of all.
1/2 cup unsalted butter, melted and slightly cooled
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup buttermilk – shake before measuring
2 large eggs
- Preheat the oven to 400F and position a rack in the middle.
Lightly grease a 9-inch cast iron skillet and place in the oven to heat up. - In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
- Make a well in the center and add the buttermilk and eggs.
Mix together well to combine, then add in the slightly cooled melted butter.
Mix again until ‘just’ combined (don’t over mix). - Carefully remove your hot skillet from the oven, and pour the batter into the hot skillet.
Listen to that sizzle! That’s what you want. - Bake until the cornbread begins to brown on top and a toothpick inserted in the center comes out clean (about 20-23 minutes).
Allow to cool for about 10 minutes before slicing and serving.
Adapted from Cafe Delites
