Ingredients:

  • 1 ½ cups Yellow Cornmeal (fine or medium grind)
  • 1 cup All-Purpose Flour
  • ¼ cup Granulated Sugar
  • 1 Tbsp Baking Powder
  • ½ tsp Baking Soda
  • ¾ tsp Fine Sea Salt
  • 1 ½ cups Buttermilk (room temperature)
  • 2 Large Eggs (lightly beaten)
  • 6 Tbsp Unsalted Butter (melted and slightly cooled)
  • 2 Tbsp Vegetable Oil

Instructions:

  1. Preheat oven to 400°F (200°C). If using a cast-iron skillet, place it in the oven while preheating to get it piping hot.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until thoroughly combined.
  3. In a separate medium bowl, whisk together the room temperature buttermilk and eggs until homogenous.
  4. Gently melt the butter. Once melted, stir in the 2 Tbsp of oil. Let this mixture cool for 2 minutes.
  5. Slowly drizzle the slightly cooled melted butter/oil mixture into the buttermilk mixture while whisking continuously.
  6. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture together just until no streaks of dry flour remain. Do not overmix; a few small lumps are acceptable for Moist Cornbread.
  7. Carefully remove the hot skillet/pan from the oven. Add one teaspoon of butter or oil to the hot pan and swirl to coat the bottom and lower sides instantly.
  8. Pour the batter immediately into the prepared hot pan.
  9. Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted near the centre comes out clean or with only moist crumbs attached.
  10. Let the cornbread cool in the pan for 10 minutes before slicing and serving warm.