Ingredients:

  • 1 cup (120g) all-purpose flour
  • 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 (or melted unsalted butter)

Instructions:

  1. Preheat oven to 400°F (200°C). Place the cast iron skillet in the oven while it preheats to help create a crispy crust.
  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! A few lumps are okay.
  5. Carefully remove the hot skillet from the oven and pour the batter into it.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the cornbread is golden brown.
  7. Let cool slightly before cutting into wedges and serving.