Lentil Soup with Cornbread

Ingredients

• 1 cup Yellow Cornmeal (Medium or fine grind)
• 1 cup All-Purpose Flour
• 1 tbsp Granulated Sugar (Optional, for a hint of sweetness)
• 2 tsp Baking Powder
• 0.5 tsp Baking Soda
• 1 tsp Salt
• 1.5 cup Buttermilk (Full-fat recommended)
• 2 count Large Eggs (Lightly beaten)
• 4 tbsp Unsalted Butter (Melted)

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.

2. 2

   In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.

3. 3

   In a separate medium bowl, whisk the buttermilk and eggs together until smooth.

4. 4

   Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.

5. 5

   Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.

6. 6

   Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.

7. 7

   Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.

8. 8

   Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.