To keep the crust crispy, turn the cornbread out of the skillet while it’s still hot and let it cool on a wire rack.
Traditional Cornbread
Makes 1 (10-inch) skillet
Ingredients
- 2 tablespoons canola oil
- 2 cups plain yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 2 teaspoons kosher salt, divided
- 2½ cups whole buttermilk
- 2 large eggs
- 6 tablespoons unsalted butter, melted
- Butter, to serve
Instructions
- Preheat oven to 425°. Pour oil into a 10-inch cast-iron skillet, and place pan in oven until oil is very hot, about 8 minutes.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and 1½ teaspoons salt. In a medium bowl, whisk together buttermilk, eggs, and melted butter. Make a well in center of dry ingredients; add buttermilk mixture, stirring just until combined. Sprinkle remaining ½ teaspoon salt in skillet. Carefully pour batter into hot oil.
- Bake until golden brown and a wooden pick inserted in center comes out clean, about 30 minutes. Serve warm with butter.
