This is a good basic cornbread recipe that's made in a cast iron skillet. I recommend using a 10-inch or 12-inch skillet. I make this cornbread for the Cornbread Stuffing with Mushrooms and Pancetta. This recipe can also be found at gardengirlrecipes.com.
8 tablespoons unsalted butter (1 stick)
1¼ cups finely ground yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine salt
2 large eggs
1½ cups buttermilk, shaken before using
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Step 1: Heat Oven
Heat the oven to 450°F and place a large cast iron skillet in the oven.
Step 2: Combine Flour Mixture
Place the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine.
Step 3: Whisk Eggs & Buttermilk
Whisk eggs in a medium bowl until frothy, then whisk in buttermilk until incorporated.
Step 4: Combine Egg & Flour Mixture
Pour egg mixture into flour mixture and, using a rubber spatula or wooden spoon, stir until dry streaks are just incorporated. (Do not overmix.)
Step 5: Fold in Melted Butter
Melt 6 tablespoons butter and fold in until just combined, then let mixture sit for 5 minutes.
Step 6: Cast Iron
Remove the cast iron skillet from the oven and place 2 tablespoons of the butter. Swirl the melted butter around to coat the bottom of the pan.
Step 7: Bake
Pour the batter into the hot skillet and bake until golden brown and a knife inserted into the center comes out clean, about 15 minutes.
Step 8: Cool
Place the skillet on a wire rack to cool for 5 minutes before serving. To serve, let the cornbread cool for another 15 minutes before inverting onto a plate.