Southern Cast Iron Corn Bread

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet on the center rack while the oven heats — this step is critical for a crispy crust.

2. 2

   In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until fully combined.

3. 3

   In a separate medium bowl, whisk the 2 eggs until broken up, then add the buttermilk and stir to combine.

4. 4

   Melt 3 tablespoons of the butter and let it cool slightly for 2 minutes, then pour it into the buttermilk and egg mixture and whisk together.

5. 5

   Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined — a few lumps are fine. Do not overmix or the corn bread will be tough.

6. 6

   Carefully remove the hot cast iron skillet from the oven using heavy oven mitts. Add the remaining 1 tablespoon of butter to the skillet and swirl it around so it melts and coats the bottom and sides completely.

7. 7

   Immediately pour the batter into the hot buttered skillet — you should hear it sizzle. Quickly spread the batter to the edges with a spatula.

8. 8

   Return the skillet to the oven and bake for 20 to 25 minutes, until the top is deep golden brown, the edges have pulled slightly away from the sides, and a toothpick inserted into the center comes out clean.

9. 9

   Let the corn bread rest in the skillet for 5 minutes, then cut into wedges and serve warm directly from the pan.