Cornbread

1. 1
   prep

   Preheat the oven and heat the skillet.

   Place the cast-iron skillet in the oven and preheat to 400°F (200°C). Let the skillet heat up with the oven so it's sizzling hot when the batter hits it.

   TIPA hot skillet is the secret to a crisp, golden crust. Don't skip this step.
2. 2
   mix

   Mix the dry ingredients.

   1.In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.

   2.Make a well in the center for the wet ingredients.
3. 3
   mix

   Mix the wet ingredients.

   1.In a medium bowl, whisk the buttermilk and egg until smooth.

   2.Pour in 4 tablespoons of the melted butter and whisk to combine.
4. 4
   mix

   Combine wet and dry ingredients.

   Pour the wet mixture into the well of dry ingredients. Stir gently with a spatula until just combined—a few lumps are fine. Overmixing makes tough cornbread.

   TIPStop mixing the moment you see no more dry flour streaks. Lumps are your friend.
5. 5
   bake · ~20 min

   Bake the cornbread in the hot skillet.

   1.Carefully remove the hot skillet from the oven using oven mitts.

   2.Add the remaining 2 tablespoons of butter to the skillet and swirl to coat the bottom and sides.

   3.Immediately pour the batter into the hot skillet—it should sizzle around the edges.

   4.Bake for 18 to 22 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.

   TIPThe sizzle is the sound of the crust forming. If it doesn't sizzle, the skillet wasn't hot enough.
6. 6
   rest · ~10 min

   Cool briefly before slicing.

   Let the cornbread rest in the skillet for 5 to 10 minutes, then slice into wedges and serve warm.

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