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Cornbread

Serves 8 · 35 minutes · 9-inch cast-iron skillet or square pan

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• 2–3 tbsp sugar or honey (optional)
• 2 large eggs
• 1¼ cups buttermilk
• 6 tbsp unsalted butter, melted, plus 1 tbsp for the pan

Method

1. Put the skillet in the oven and heat both to 425°F (220°C).
2. Whisk the cornmeal, flour, baking powder, baking soda, salt and sugar in a large bowl.
3. In another bowl, whisk the eggs, buttermilk and melted butter (and honey, if using).
4. Pour the wet ingredients into the dry and stir just until combined. A few lumps are fine.
5. Carefully take out the hot skillet, add 1 tbsp butter and swirl to coat. Pour in the batter. It should sizzle.
6. Bake 18–22 minutes, until golden and a toothpick in the center comes out clean.
7. Rest 5 minutes, then slice and serve warm.