Ingredients:

  • 1 cup Yellow Cornmeal (medium grind, Albers preferred)
  • 1 cup All-Purpose Flour
  • ⅓ cup Granulated Sugar
  • 1 Tbsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Fine Sea Salt
  • 1 ½ cups Full-fat Buttermilk (room temperature)
  • 2 large Eggs (lightly beaten, room temperature)
  • 4 Tbsp Unsalted Butter (melted and cooled slightly)
  • 2 Tbsp Extra Unsalted Butter (for greasing/browning the skillet)

Instructions:

  1. Preheat Oven & Skillet: Position a rack in the center of the oven and preheat to 400°F (200°C). Position a 10-inch cast iron skillet on the rack.
  2. Melt Butter (The Crust Secret): Add the 2 Tbsp of extra butter to the cast iron skillet. Place the skillet in the preheating oven for 5–7 minutes until the butter is completely melted and lightly sizzling. This step ensures the iconic crisp crust.
  3. Prep Liquids: Melt the 4 Tbsp of recipe butter and set aside to cool slightly.
  4. Combine Dry Ingredients: In the first large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until completely uniform.
  5. Combine Wet Ingredients: In the second bowl, gently whisk the room temperature buttermilk and lightly beaten eggs until combined. Add the slightly cooled melted butter (4 Tbsp) and whisk until just incorporated.
  6. Form the Batter (Crucial Step): Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to mix until just combined. The batter will be thick and lumpy; stop stirring the moment the dry streaks disappear to ensure a tender crumb.
  7. Transfer to Hot Skillet: Carefully remove the hot, sizzling skillet from the oven using oven mitts. Tilt the pan to ensure the melted butter thoroughly coats the sides.
  8. Pour Batter: Immediately pour the prepared cornbread batter directly into the hot, buttered skillet. The batter should sizzle lightly around the edges.
  9. Bake: Place the skillet back into the preheated oven. Bake for 25 to 28 minutes.
  10. Check Doneness: The cornbread is done when the top is golden brown, the edges are pulling away from the skillet, and a wooden toothpick inserted into the center comes out clean.
  11. Cool and Serve: Allow the cornbread to cool in the skillet for 5–10 minutes before slicing and serving warm, perhaps with honey butter.