Step by step

Method

4 steps

1. 1

   Heat oven to 425°F. Put a 9–10 inch cast-iron skillet in the oven with 2 tablespoons butter or bacon drippings so the pan gets ripping hot — that's how you get the crunchy rim.

2. 2

   Whisk dry: 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar (or less if you like savory), 1 tablespoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt. In another bowl whisk 1¼ cups buttermilk, 2 large eggs, and ¼ cup melted butter (cooled slightly).

3. 3

   Stir wet into dry just until combined — a few lumps are fine; overmixing makes it tough. Carefully pull the hot skillet out; swirl the melted fat to coat. Pour batter in — it should sizzle at the edges.

4. 4

   Bake 18–25 minutes until the top is deep golden, the center springs back, and a toothpick comes out clean or with a few moist crumbs. Cool in the pan 5–10 minutes, then slice. Serve with butter, honey, or alongside chili and greens. You want crusty-edged cast-iron cornbread with a tender crumb — not pale cake-y bread or a dry crumbly brick.