Categories: breads

Ingredients

• 1/4 cup mild vegetable oil, plus more for
• coating skillet
• 1 cup unbleached all-purpose flour
• 1 cup stone-ground yellow cornmeal
• 1 Tbsp. baking powder
• 1/4 tsp. salt
• 1/4 tsp. baking soda
• 1 1/4 cups buttermilk
• 2 Tbsp. granulated sugar
• 1 egg
• 2 Tbsp. butter

Directions

1. Heat oven to 375 degrees. Coat a 10-inch cast-iron skillet with vegetable oil; set aside.
2. In a medium bowl, sift together the flour, cornmeal, baking powder and salt.
3. In a separate bowl, stir the baking soda into the buttermilk. Whisk in the sugar, egg and 1/4 cup oil.
4. Place the prepared skillet over medium heat, and add the butter. When the butter melts and just begins to sizzle, tilt pan to coat.
5. Pour the wet ingredients into the dry and mix quickly, using as few strokes as possible. Scrape batter into hot skillet and transfer skillet to oven. Bake 20 minutes or until cornbread is golden brown. Cool slightly before cutting into wedges.

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