Classic Buttermilk Cornbread

Classic Buttermilk Cornbread

Instructions

1. 1.

   Preheat your oven to 400°F (200°C). Place an 8-inch cast iron skillet or a 9-inch oven-safe pan in the oven as it preheats. This ensures a beautifully crispy crust.

2. 2.

   In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until well combined.

3. 3.

   In a separate medium bowl, whisk together the room temperature buttermilk and the large egg until smooth.

4. 4.

   Carefully remove the hot skillet from the oven using oven mitts. Add the melted butter to the skillet. Swirl the butter around to coat the bottom and sides of the pan, then pour the excess melted butter (about 3 tablespoons) into the wet ingredients mixture, leaving a thin coating in the skillet.

5. 5.

   Add the butter from the skillet to the wet ingredients and whisk again briefly. Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. A few lumps are fine; do not overmix, as this can lead to tough cornbread.

6. 6.

   Immediately pour the batter into the hot, buttered cast iron skillet. Spread evenly if necessary.

7. 7.

   Bake for 20-25 minutes, or until the cornbread is golden brown on top and a wooden skewer or toothpick inserted into the center comes out clean. The edges should be crispy and pulling away slightly from the pan.

8. 8.

   Carefully remove the skillet from the oven. Let the cornbread cool in the skillet for 5-10 minutes before slicing into 4 generous wedges and serving warm.