Ingredients:

  • 4 Tbsp Unsalted Butter (for greasing and melting)
  • 1 cup Yellow Cornmeal (Fine grind)
  • 1 cup All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1/2 tsp Salt
  • 2 Large Eggs
  • 1 cup Buttermilk (Full fat recommended)
  • 1/4 cup Unsalted Butter, melted

Instructions:

  1. Preheat oven to 400°F (200°C). Place the 4 Tbsp of butter into the baking pan or cast-iron skillet and place it in the oven while it heats up to melt the butter and get the pan very hot.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until thoroughly combined.
  3. In a medium bowl, lightly whisk the eggs. Whisk in the buttermilk and the 1/4 cup of melted butter.
  4. Pour the wet mixture into the dry ingredients. Use a rubber spatula to gently fold the ingredients together just until combined. Stop mixing as soon as you see no streaks of dry flour remain to ensure tenderness.
  5. Carefully remove the hot, buttered pan from the oven using oven mitts. Swirl the melted butter to coat the bottom and sides. Immediately pour the batter into the hot pan; it should sizzle satisfyingly around the edges.
  6. Return the pan to the oven and bake for 25 to 30 minutes.
  7. The cornbread is done when the top is deep golden brown and a skewer inserted near the center comes out clean or with only moist crumbs attached.
  8. Let the cornbread cool in the pan for about 10 minutes before slicing and serving warm.