A delightful twist on classic cornbread, offering a rich and buttery flavor with a tender texture.
Preheat your oven to 400°F and place your iron skillet inside to heat up.
Heating the skillet beforehand ensures a crispy crust for the cornbread.
In a mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
Mixing the dry ingredients thoroughly ensures even distribution of the leavening agent.
Add the eggs and buttermilk to the dry ingredients and mix until just combined.
Avoid overmixing to keep the cornbread tender.
Carefully remove the hot skillet from the oven and add the butter, swirling to coat the bottom and sides.
The melted butter adds flavor and prevents sticking.
Pour the batter into the prepared skillet and smooth the top.
Spread the batter evenly for uniform baking.
Bake in the oven for about 20 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Check for doneness by inserting a toothpick into the center of the cornbread.
Let the cornbread cool slightly before slicing and serving.
Allowing the cornbread to cool helps it set and makes slicing easier.
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