Ingredients:

  • 1 cup (120g) 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 large egg, lightly beaten
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 2 tablespoons unsalted butter, for greasing the skillet

Instructions:

  1. Preheat oven to 400°F (200°C). Place the cast iron skillet in the oven while it preheats. Carefully remove the hot skillet and melt butter in it, swirling to coat the bottom and sides.
  2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the beaten egg, buttermilk, and vegetable oil.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix. A few lumps are okay.
  5. Pour the batter into the hot, buttered 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 the cornbread cool in the skillet for a few minutes before slicing and serving.