Ingredients:

  • 1 cup (125g) yellow cornmeal, preferably stone-ground
  • 1 cup (120g) all-purpose flour, plus more for dusting the pan
  • 1 teaspoon (5g) baking powder
  • 1/2 teaspoon (2.5g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1 large egg
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil, plus more for greasing the pan

Instructions:

  1. Preheat oven to 425°F (220°C). Place the cast iron skillet in the oven to heat while preheating.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together egg, buttermilk, and oil.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix!
  5. Carefully remove the hot skillet from the oven. Pour a tablespoon of oil into the hot skillet and swirl to coat the bottom and sides. Pour the batter into the hot skillet.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the cornbread is golden brown. This is a classic southern cornbread recipe.
  7. Let the cornbread cool slightly in the skillet before slicing and serving.