Traditional
Cornbread
MAKES 1 (10-INCH) SKILLET
To keep the crust crispy, turn the
cornbread out of the skillet while it’s
still hot and let it cool on a wire rack.
2 tablespoons canola oil
2 cups plain yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons kosher
salt, divided
2½ cups whole buttermilk
2 large eggs
6 tablespoons unsalted
butter, melted- Preheat oven to 425°. Pour
oil into a deep 10-inch cast-iron
skillet, and place pan in oven until
oil is very hot, about 8 minutes. - In a large bowl, whisk together
cornmeal, flour, sugar, baking
powder, and 1½ teaspoons salt.
In a medium bowl, whisk together
buttermilk, eggs, and melted
butter. Make a well in center of
dry ingredients; add buttermilk
mixture, stirring just until
combined. Sprinkle remaining
½ teaspoon salt in skillet. Carefully
pour batter into hot oil.- Bake until golden brown and
a wooden pick inserted in center
comes out clean, about 30 minutes.
Serve warm.