cornbread

Ingredients

• 2 cups all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup vegetable oil

Instructions

1. Preheat oven to 450°F (232°C). Grease a 9-inch cast iron skillet or baking dish.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
3. Add the buttermilk and vegetable oil to the dry ingredients. Stir until just combined. Do not overmix.
4. Pour the batter into the prepared skillet.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cool slightly before cutting and serving.

Notes

• Using a cast iron skillet creates a wonderfully crispy crust.
• Don't overmix the batter – it will result in a tough cornbread.
• For a darker crust, increase the baking temperature to 475°F (246°C) for the first 10 minutes, then reduce to 450°F (232°C).
• Serve warm with honey, butter, or jam.