Cast-Iron Skillet Cornbread

Place a 25 cm (10-inch) cast-iron skillet in the oven and preheat both to 220 C (425 F). This step is non-negotiable: the blazing hot skillet creates the lacy, crackling bottom crust that defines cast-iron cornbread. While the oven heats, melt the skillet butter and the batter butter, then prepare your dry and wet ingredients separately.

In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. In a separate bowl, whisk buttermilk, eggs, and melted-and-cooled butter together. Pour the wet ingredients into the dry and stir with a spatula just until combined — 10–15 strokes. Lumps are expected and correct. Do not overmix. The batter should be pourable but thick, like a loose pancake batter.

Remove the smoking skillet from the oven. Add the skillet butter — it will sizzle and foam violently. Swirl to coat, then pour in all the batter at once. The edges should crackle and set immediately on contact. Return to the oven and bake at 220 C for 20–25 minutes until the top is golden-brown and a toothpick inserted in the center comes out clean. The cornbread will pull away from the skillet sides slightly. Let cool 5 minutes in the pan, then invert onto a cutting board.