Skillet Cornbread

Method

1. 1

   Step 1

   Position a rack in the center of the oven and heat to 425°F (220°C / Gas 7). Once the oven reaches temperature, place a dry 10-inch (25 cm) cast-iron skillet on the rack and heat for 10 minutes while you prepare the batter.

2. 2

   Step 2

   Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl. Whisk for about 30 seconds to distribute the baking powder evenly and break up any small lumps.

3. 3

   Step 3

   In a separate medium bowl, whisk the buttermilk and eggs until smooth and uniform in color. Slowly whisk in the melted butter, making sure it is warm rather than hot so it does not cook the eggs.

4. 4

   Step 4

   Pour the wet ingredients into the dry ingredients and fold together with a spatula just until no dry flour remains, about 15–20 strokes. The batter should be thick but pourable and slightly lumpy; do not beat it smooth.

5. 5

   Step 5

   Using heavy oven mitts, carefully remove the hot skillet and set it on a heatproof surface. Add the oil and tilt the skillet to coat the base and lower sides, then immediately pour in the batter—it should sizzle around the edges.

6. 6

   Step 6

   Quickly spread the batter into an even layer and return the skillet to the oven using oven mitts. Bake for 20–25 minutes, until the top is golden, the edges pull slightly away from the pan and a toothpick inserted in the center comes out clean or with a few moist crumbs; if checking with a thermometer, the center should reach 200–205°F (93–96°C).

7. 7

   Step 7

   Transfer the skillet to a heatproof rack and let the cornbread rest for 10 minutes so the crumb can set. Loosen the edges with a heatproof spatula and cut into 8 wedges, remembering that the skillet handle will remain very hot.