Ingredients:

  • 1 cup (120g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 2 tbsp (25g) cane sugar
  • 1 cup (240ml) full-fat buttermilk
  • 1 large (50g) egg
  • 4 tbsp (56g) unsalted butter, melted

Instructions:

  1. Preheat the oven to 425°F (220°C). Place a 9-inch cast iron skillet inside the oven while it preheats to ensure the pan is extremely hot.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
  3. In a separate container, beat the egg into the buttermilk and stir in 2 tablespoons of the melted butter.
  4. Pour the wet ingredients into the dry ingredients; fold gently with a spatula until just combined, stopping immediately when flour streaks disappear.
  5. Carefully remove the hot skillet from the oven. Drop the remaining 2 tablespoons of butter into the pan, swirling it until it bubbles and coats the bottom and sides.
  6. Pour the batter into the center of the skillet and smooth the top. Bake for 20–25 minutes until the edges are deep brown and a toothpick inserted in the center comes out clean.