Name: Cornbread
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4-6 servings
Cuisine: american
Ingredients: 1 cup cornmeal (yellow, medium grind for texture); 1 cup all-purpose flour; 1 cup sugar, optional; leave out if you like it savory; 3 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup buttermilk; 1/3 cup oil; 2 large eggs; 1/2 cup (1 stick) unsalted butter, melted; Serving suggestions: butter and honey

Directions

Preheat the oven to 400 degrees F (200 degrees C). Place a cast-iron skillet (9-inch square baking dish) in the oven while it preheats; this helps create a crisp crust.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the buttermilk, oil and eggs until combined. Pour the wet ingredients into the dry and gently mix until just combined. Do not overmix.
Carefully remove the hot skillet from the oven, then grease with some melted butter; pour in the batter and smooth the top. Bake until golden brown and a toothpick inserted comes out clean, 20 to 25 minutes. Cool slightly, then brush with more melted butter; cut into wedges or squares. Serve warm with butter and honey or alongside collard greens and oxtails or red beans and rice.