Ingredients:

  • 1 cup (120g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (50g) dark brown sugar, packed
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) fine sea salt
  • 1 cup (240ml) full-fat buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (28g) unsalted butter (for the skillet)

Instructions:

  1. Preheat your oven to 400°F (200°C). Place 2 tbsp (28g) of butter in a 9-inch cast-iron skillet and place it in the oven for 5 minutes until the butter is sizzling.
  2. In a medium bowl, whisk together the yellow cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, and salt until no clumps remain.
  3. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined; do not overmix.
  5. Carefully remove the hot skillet from the oven. Pour the batter into the sizzling butter and smooth the top with a spatula.
  6. Bake for 20–25 minutes, or until the edges pull away slightly from the sides and the top is a deep golden brown.