Ingredients:

  • 1 cup (150g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1 tablespoon (12g) baking powder
  • 1 teaspoon (6g) salt
  • 2 tablespoons (25g) granulated sugar
  • 1 cup (240ml) full-fat buttermilk
  • 2 large eggs
  • 4 tablespoons (56g) unsalted butter, melted
  • 1 tablespoon (14g) unsalted butter (for the skillet)

Instructions:

  1. Place a 9-inch cast iron skillet inside the oven and preheat the oven to 425°F (220°C).
  2. Carefully remove the hot skillet from the oven, add 1 tablespoon of butter, and swirl to coat the sides and bottom.
  3. In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, salt, and sugar.
  4. Create a well in the dry ingredients and pour in the buttermilk, eggs, and melted butter.
  5. Fold the ingredients together with a spatula just until flour streaks disappear; do not overmix.
  6. Pour the batter into the center of the sizzling skillet, smooth the top, and return to the oven.
  7. Bake for 18–22 minutes until the top is deep golden brown and a toothpick inserted in the center comes out clean.
  8. Let the bread rest in the skillet for 5 minutes before slicing.