Cornbread

Steps

• Pan: Put the butter or bacon fat in a 10-inch cast iron skillet and put the skillet in the oven as it heats to 220°C (425°F). Leave it there until the fat is melted and shimmering.
  ⏱ Start 10 min timer

  Tip: A properly hot pan is the difference between a crisp crust and a pale, soft-bottomed cornbread.

• Dry: Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt together.
• Wet: Whisk the buttermilk and eggs together in a separate bowl.
• Combine: Pour the wet into the dry and stir just until combined — lumps are fine.

  Tip: Have the batter ready before the pan comes out. It should sit for as little time as possible once the leavening is wet.

• Bake: Take the hot skillet out, swirl the fat up the sides, then pour the excess into the batter and stir it in. Pour the batter into the skillet — it should sizzle — and bake until golden and set.
  ⏱ Start 22 min timer
• Cool: Cool 10 minutes in the pan before cutting into wedges.
  ⏱ Start 10 min timer