Southern Cast Iron Corn Bread

Ingredients

• 1 1/2 cups stone-ground yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine sea salt
• 1 tbsp granulated sugar
• 2 large eggs
• 1 1/4 cups buttermilk
• 4 tbsp unsalted butter, divided

Instructions

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. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until fully combined.
3. In a separate medium bowl, whisk the 2 eggs until broken up, then add the buttermilk and stir to combine.
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. 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. 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. 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. 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. Let the corn bread rest in the skillet for 5 minutes, then cut into wedges and serve warm directly from the pan.