Ingredients:

  • 1 cup (120g) all-purpose flour, plus extra for dusting the pan
  • 1 cup (160g) yellow cornmeal, medium grind
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil (or melted unsalted butter)

Instructions:

  1. Preheat oven to 400°F (200°C). Grease a 9-inch cast iron skillet (or baking dish) with vegetable oil or butter and dust with flour.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the egg, buttermilk, and vegetable oil (or melted butter).
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! A few lumps are okay.
  5. Pour the batter into the prepared skillet.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the cornbread is golden brown.
  7. Let cool in the skillet for 5-10 minutes before slicing and serving.