INSTRUCTIONS
PREP
Position an oven rack to the center position and place a well seasoned 10 inch or 12 inch (25 or 30 cm) cast iron skillet inside. Preheat the oven to 450°F/230°C. (Preheating the skillet helps create cornbread with a crispy bottom.)
MAKE THE CORNBREAD
While the oven and cast iron skillet preheat, melt the butter (140 grams/ 10 tablespoons) in a saucepan on the stove or slowly in the microwave. Once completely melted, set aside about 2 tablespoons to use to grease the skillet. The remaining butter will be used in the batter. Set both aside to cool slightly.
In a large mixing bowl, add the cornmeal (240 grams/ 2 cups), all-purpose flour (60 grams/ ½ cup), baking powder (1 ½ teaspoons), baking soda (½ teaspoon), salt (1 ¾ teaspoons), and sugar (25 grams/ 2 tablespoons). Whisk together until combined.
Add in the buttermilk (360 grams/ 1 ½ cups), eggs (2 large), and the larger amount of melted butter (8 tablespoons). Stir until everything is just incorporated- try not to over-mix.
Carefully remove the hot cast iron skillet from the oven. Add the remaining melted butter (about 2 tablespoons) to the skillet and swirl it around until the bottom is coated. Pour the cornbread batter into the skillet and immediately place the skillet back into the hot oven.
Bake for 20 minutes or until a toothpick inserted into the center comes out with moist crumbs. For a crispier top, put it under the broiler for 1-2 minutes, watching it very closely.
Optional: Run a stick of butter over the top of the baked cornbread while it is still hot. The butter will seep into the bread and keep it extra moist and flavorfulnd keep it extra moist and delicious.
IF YOU DO NOT HAVE A CAST-IRON SKILLET:
Use an 8 or 9 inch (20 or 23 cm) square or round baking pan. Do not preheat it. Pour 2 tablespoons of the melted butter directly in the pan, swirl it around, then add the batter. Bake at 400°F/205°C for about 23-28 minutes.
