Description
This recipe is an amalgamation of best practices across families and generations. It will keep its crunch and retain its structure if cubed and folded into a dressing for Thanksgiving.
Ingredients
- 2 tablespoons peanut oil
- 2 cups yellow stone-ground cornmeal (about 8 1/2 ounces)
- 1 cup all-purpose flour (about 4 1/4 ounces)
- 1 tablespoon granulated sugar
- 2 3/4 teaspoons kosher salt, divided
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 cups well-stirred whole buttermilk
- 2 large eggs, lightly beaten
- 6 tablespoons unsalted butter (3 ounces), melted
Directions
- Add peanut oil to a 10-inch cast-iron skillet; place skillet in oven, and preheat to 450°F. (Do not remove skillet while oven preheats.)
- While oven preheats, whisk together cornmeal, flour, sugar, 21/2 teaspoons salt, baking powder, and baking soda in a medium bowl. Stir in buttermilk until smooth; stir in eggs, then stir in butter.
- Carefully remove skillet from oven; pour hot oil from skillet into cornbread batter, stirring until blended. Working quickly, sprinkle remaining 1/4 teaspoon salt in bottom of skillet, then immediately pour batter into hot skillet (do not stir), and return to oven.
- Bake at 450°F until top is golden brown, about 22 minutes. Immediately invert cornbread onto a wire rack; let cool completely, about 1 hour and 30 minutes.
