cornbread

Ingredients

• 2 cups all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1/4 cup melted unsalted butter
• 1/2 cup hot water

Instructions

1. Preheat oven to 450°F (232°C). Grease a 8-inch cast-iron skillet or baking pan.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the buttermilk and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Gradually add the hot water and stir until the batter is smooth. The batter will be somewhat loose.
6. Pour the batter into the prepared skillet.
7. Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. Let cool slightly before slicing and serving.

Notes

• For a crispier crust, bake on a preheated baking stone.
• Don't stir the batter while baking – this develops gluten and makes the cornbread tough.
• A cast-iron skillet is ideal for cornbread as it retains heat evenly.
• Store leftover cornbread in an airtight container at room temperature for up to 3 days.