Buttermilk Cornbread
INGREDIENTS
2 Tbsp. olive oil*
2 cups stone-ground yellow cornmeal* (about 8 ½ oz.)
1 cup all-purpose flour* (about 4 ½ oz.)
1 Tbsp. granulated sugar*
2 ¾ tsp. kosher salt*, divided
2 tsp. baking powder*
½ tsp. baking soda*
2 cups buttermilk, well stirred
2 large eggs*, lightly beaten
6 Tbsp. unsalted butter* (3 oz.), melted
DIRECTIONS
Add olive oil to a 10-inch cast-iron skillet; place skillet in oven, and preheat to 450 degrees. (Do not remove skillet while oven preheats.).
While oven preheats, whisk together cornmeal, flour, sugar, 2 ½ tsp. salt, baking powder, and baking soda in a medium bowl. Stir in buttermilk until smooth; stir in eggs, then stir in melted butter.
Carefully remove skillet from oven; pour hot oil from skillet into cornbread batter, stirring until blended. Working quickly, sprinkle remaining ¼ teaspoon salt in bottom of skillet, and immediately pour batter into hot skillet (do not stir). Return skillet to oven.
Bake at 450 degrees until top is golden brown, about 22 minutes. Immediately invert cornbread onto a wire rack, let cool 10 minutes. Enjoy!
*Recipe adapted from Food and Wine Magazine January 2021
