Three keys to making great cornbread: a cast iron skillet, buttermilk, and medium-grind cornmeal. Sugar or no sugar, this is an excellent, nicely textured cornbread. Slather on salted, sweet cream butter onto the hot cornbread and savor.
Author:Gwen Ashley Walters
2 tablespoons canola or vegetable oil
2 cups cornmeal, preferably medium to coarse grind
1 teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon baking powder
1-1/2 cups low fat or whole buttermilk
1 large egg, lightly beaten
4 tablespoons unsalted butter, melted
Heat the oven to 450 degrees (425 if convection).
Place the vegetable oil in a 9-inch cast iron skillet and put the skillet in the oven to heat while you mix the batter.
Whisk the dry ingredients — cornmeal, sugar, salt, baking soda and baking powder — together in a medium bowl.
Whisk the buttermilk and egg together until blended. Stir in the melted butter.
Pour the buttermilk mixture over the cornmeal mixture and stir just until the mixture is fully incorporated and smooth.
Remove the hot skillet from the oven and pour the batter into the hot pan (it will sizzle).
Put the skillet back into the oven and bake until the cornbread pulls away from the sides and a toothpick inserted in the center comes out clean, about 20 minutes.