Ingredients:

  • 2 tablespoons unsalted butter (28g), plus extra for greasing
  • 1 cup (120g) all-purpose flour, spooned and leveled
  • 1 cup (160g) yellow cornmeal, preferably stone-ground
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg, lightly beaten
  • 1 cup (240ml) buttermilk
  • ¼ cup (60ml) vegetable oil

Instructions:

  1. Preheat oven to 425°F (220°C/Gas Mark 7). Place butter in the cast iron skillet and place it in the oven to melt. Watch carefully to prevent burning.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the egg, buttermilk, and vegetable oil.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. A few lumps are okay.
  5. Carefully remove the hot skillet from the oven (use oven mitts!). Swirl the melted butter to coat the bottom and sides of the skillet. Pour the cornbread 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 the cornbread cool slightly in the skillet before cutting into wedges and serving.