Cornbread

Instructions

1. 1

   Preheat the Skillet: Place a 10-inch cast-iron skillet into the oven and preheat the oven to 400°F (200°C). Allowing the skillet to get screaming hot is the secret to a crispy crust.

2. 2

   Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar.

3. 3

   Mix Wet Ingredients: In a separate medium bowl, whisk the eggs until beaten, then stir in the buttermilk and 1/4 cup of melted butter until well combined.

4. 4

   Combine Batter: Pour the wet ingredients into the dry ingredients. Use a wooden spoon to fold them together just until moistened. Do not overmix; a few lumps are perfectly fine.

5. 5

   Sizzle the Butter: Carefully remove the hot skillet from the oven. Add the remaining 2 tablespoons of butter, swirling the skillet until the butter melts, foams, and coats the bottom and sides.

6. 6

   Bake: Immediately pour the cornbread batter into the hot skillet (it should sizzle on contact). Bake for 20 to 25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Serve warm with extra butter.