Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1 cup (160g) yellow cornmeal (stone-ground preferred)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil (or melted unsalted butter, cooled)
  • 1 large egg, lightly beaten

Instructions:

  1. Preheat oven to 400°F (200°C). Place cast iron skillet in oven while preheating.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together buttermilk, oil (or melted butter), and egg.
  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. Pour the batter into the hot skillet.
  6. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the cornbread is golden brown.
  7. Let cool slightly in the skillet before slicing and serving your homemade cornbread.