Cornbread

Pan

• 3 tbsp Butter or bacon fat

Dry

• 1 1/4 cups Cornmeal — medium grind
• 1 cup All-purpose flour
• 2 tbsp Granulated sugar
• 2 tsp Baking powder
• 1/2 tsp Baking soda
• 1 tsp Salt

Wet

• 1 1/2 cups Buttermilk
• 2 Eggs

Pan

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

Dry

1. Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt together.

Wet

1. Whisk the buttermilk and eggs together in a separate bowl.

Combine

1. 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

1. 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.

Cool

1. Cool 10 minutes in the pan before cutting into wedges.