Cornbread

Ingredients

• 2 tbsp neutral oil – divided: 1 tbsp for batter and 1 tbsp for greasing skillet
• 1.5 cups yellow cornmeal
• 0.5 cup all-purpose flour
• 2 tbsp granulated sugar
• 1.5 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp kosher salt
• 1.5 cups buttermilk
• 2 large eggs – beaten
• 4 tbsp unsalted butter – melted and cooled slightly

Instructions

1. Place a 10-inch cast-iron skillet on the middle rack. Add 1 tbsp of the neutral oil to the skillet and heat the oven to 450°F, letting the skillet and oil preheat until shimmering, 10–15 minutes.
2. Meanwhile, in a large bowl whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt.
3. In a separate bowl whisk the buttermilk and beaten eggs until smooth, then whisk in the melted and cooled unsalted butter and the remaining 1 tbsp neutral oil.
4. Make a well in the dry ingredients and pour in the wet mixture. Fold with a spatula just until no dry pockets remain; the batter will be thick but pourable. Do not overmix.
5. Carefully remove the hot skillet and swirl the hot oil to coat it evenly. Immediately scrape the batter into the hot skillet; it should sizzle on contact and spread to the edges.
6. Bake until the top is deep golden, the edges are crisp and pulling slightly from the sides, and a toothpick inserted in the center comes out clean, 18–22 minutes.
7. Cool in the skillet for 10 minutes. Run a thin spatula around the edge, slice into 8 wedges in the skillet or invert to release, and serve warm.