Southern Buttermilk Cornbread in a Hot Cast-Iron Skillet

What you need

• 300 g (2 cups) yellow cornmeal, medium grind
• 45 g (6 tbsp) all-purpose flour
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 360 ml (1 1/2 cups) buttermilk
• 85 g (6 tbsp) unsalted butter, divided

Method

Restated from the original video

1. 1

   Put a 25 cm (10 in) cast-iron skillet in the oven and heat the oven to 200 °C (400 °F).

2. 2

   Melt 55 g (4 tbsp) of the butter and let it cool a little.

3. 3

   In a large bowl, whisk the cornmeal, flour, baking powder, baking soda and salt.

4. 4

   In another bowl, beat the eggs, then whisk in the buttermilk and the melted butter.

5. 5

   Pour the wet mixture into the dry one and stir just until no dry streaks remain. A few lumps are fine.

6. 6

   Take the hot skillet out of the oven, add the remaining butter and swirl until it melts and coats the base and sides.

7. 7

   Pour in the batter at once. It should sizzle at the edges.

8. 8

   Bake until the top is golden and a toothpick pushed into the centre comes out clean, 20-25 min.

9. 9

   Cool in the skillet for 10 min, then cut into wedges and serve warm.

Imported from blackpeoplesrecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.