Ingredients:

  • 1 ½ cups Yellow Cornmeal (medium grind)
  • 1 cup All-Purpose Flour
  • ¼ cup Granulated Sugar
  • 1 tablespoon Baking Powder
  • ½ teaspoon Salt
  • 1 ½ cups Buttermilk (full fat recommended)
  • 2 Large Eggs
  • 6 tablespoons Unsalted Butter, melted (plus extra for greasing)
  • 2 tablespoons Neutral Oil (e.g., canola or vegetable)

Instructions:

  1. Preheat oven to 400°F (200°C). Place the empty 9-inch cast-iron skillet in the oven while preheating.
  2. Melt the 6 tablespoons of butter. Remove 2 tablespoons of the melted butter and set aside for the batter.
  3. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until thoroughly combined.
  4. In a separate bowl, whisk together the buttermilk and eggs until smooth. Whisk in the remaining melted butter (about 4 tablespoons).
  5. Pour the wet ingredients into the dry ingredients. Use a spatula to mix just until no streaks of dry flour remain. Crucial Step: Do not overmix; a few small lumps are fine.
  6. Carefully remove the very hot skillet from the oven. Add the reserved 2 tablespoons of melted butter and the 2 tablespoons of neutral oil to the hot skillet. Swirl rapidly to coat the bottom and sides; it should sizzle.
  7. Immediately pour the cornbread batter directly into the hot, oiled skillet. The batter should sizzle slightly upon contact.
  8. Return the skillet to the oven. Bake for 25–30 minutes, or until the top is deep golden brown and a toothpick inserted into the centre comes out clean.
  9. Let cool in the skillet for 10 minutes before slicing into 9 generous squares and serving warm.