Step by step

Method

4 steps

1. 1

   Heat the oven to 425°F and set a 10-inch cast-iron skillet inside to get ripping hot — hot fat is what gives you that crisp golden edge.

2. 2

   In a bowl, whisk 1 cup yellow cornmeal, 1 cup all-purpose flour, ¼ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon kosher salt. In another bowl, whisk 1 cup buttermilk, 2 large eggs, and ⅓ cup melted unsalted butter until combined.

3. 3

   Pour the wet into the dry and stir just until you don't see dry streaks — a few small lumps are fine. Overmixing makes dense bread.

4. 4

   Carefully pull the hot skillet out, swirl in about 1 tablespoon butter until it foams and coats the bottom, then pour in the batter (it should sizzle). Bake 18–22 minutes until the top is deep golden and a tester in the center comes out clean. Cool 5 minutes, then slice. You want skillet cornbread with a crisp crust and tender crumb — not a pale soggy middle or a dry sandy brick.