I think the best part of cornbread is the crust, and baking it in a heated cast iron skillet gives you plenty of delicious crust. This recipe uses white cornmeal, and gives it a very smooth texture. Delicious!  Note that a cast iron skillet is measured at the top of the rim.

132 grams (1 c.) white cornmeal
140 grams (1 c.) flour
50 grams (¼ c.) sugar (don’t skimp, you need to offset buttermilk tang)
1 T. baking powder
1 t. kosher salt
2 eggs
1/3 c. vegetable oil, plus 1 T.
1 ¼ c. buttermilk

Brush 1 T. oil (canola or peanut oil) an 9-inch seasoned cast iron skillet and place in oven
Heat oven to 400 degrees
Let skillet heat up in oven for 25 minutes so your pan is hot

Whisk cornmeal, flour, sugar, baking powder and salt together in large bowl
Whisk eggs, oil and buttermilk in another bowl

Add liquid to the dry and mix with a spatula until just mixed
Carefully pour the batter into hot skillet (should sizzle)

Bake 20-25 minutes, until golden brown and just set in center
Let cornbread rest in pan for 2 minutes, then turn out to cutting board
Cool a few minutes more before slicing

 

Adapted from Alton Brown

 

 

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