Ingredients:

  • 1 cup Medium Grind Yellow Cornmeal
  • 1 cup All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1 tsp Fine Sea Salt
  • 2 Large Eggs
  • 1 1/2 cups Buttermilk (full-fat)
  • 1/2 cup (1 stick) Unsalted Butter (melted and cooled slightly)

Instructions:

  1. Preheat Oven: Set the oven temperature to 400°F (200°C). Melt the stick of unsalted butter. Measure out 2 tablespoons of the melted butter and pour it into the cast iron skillet. Brush the sides of the skillet generously.
  2. Heat the Skillet: Place the buttered skillet into the preheated oven for 5–10 minutes while you prepare the batter. Reserve the remaining melted butter (approx. 6 Tbsp) to cool slightly.
  3. Combine Dry Ingredients: In the large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined and lump-free. Create a well in the centre.
  4. Prepare Wet Ingredients: In the medium bowl, whisk the eggs and buttermilk together until homogenous. Gently stir the reserved, slightly cooled melted butter into the buttermilk mixture.
  5. Mix Gently: Pour the entire wet mixture into the well of the dry ingredients. Using a rubber spatula, stir the mixture only until the dry ingredients are just incorporated. Do not overmix.
  6. Bake: Carefully remove the hot skillet from the oven (use oven mitts!). Pour the batter quickly and evenly into the sizzling butter in the skillet. Immediately return the skillet to the oven.
  7. Finish Baking: Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean. Let the cornbread cool in the skillet for about 5 minutes before slicing and serving.