Cast Iron Cornbread

Crispy edges, tender crumb, and that perfectly golden crust only a cast iron skillet can deliver. The cornbread recipe our Kentucky grandmothers would approve of.

Ingredients

• 1½ cups fine-ground yellow cornmeal
• ½ cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 tbsp sugar (optional -- debates abound)
• 2 large eggs
• 1½ cups buttermilk
• 4 tbsp unsalted butter, plus 2 tbsp for the skillet
• 1 tbsp bacon grease (or additional butter)

Instructions

1. 1

   Preheat pan: Place a 10-inch cast iron skillet in the oven. Preheat to 425°F with the pan inside. (Hot pan = crispy bottom -- essential.)

2. 2

   Combine dry: Whisk cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl.

3. 3

   Combine wet: In a separate bowl, whisk eggs, buttermilk, and melted butter until combined.

4. 4

   Mix: Pour wet ingredients into dry. Stir until just combined -- do not overmix. Some lumps are fine.

5. 5

   Grease the hot pan: Carefully remove hot skillet from oven. Add bacon grease or butter directly into the hot pan and swirl to coat. (It will sizzle and smoke -- that's the sound of great cornbread.)

6. 6

   Bake: Pour batter into the hot skillet immediately. Bake 18-22 minutes until deep golden, pulling away from the edges, and a toothpick comes out clean.

7. 7

   Serve: Rest 5 minutes. Cut into wedges and serve warm with butter and Kentucky honey.