Cornbread

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 tablespoon vegetable oil

Instructions:

1. Preheat your oven to 400°F (200°C). Grease a 9-inch cast-iron skillet with 1 tablespoon of vegetable oil and place it in the oven to heat while you prepare the batter.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
3. In a separate bowl, beat the eggs and then whisk in the buttermilk and melted butter until the mixture is smooth.
4. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently with a spatula until just combined, being careful not to overmix.
5. Carefully remove the hot skillet from the oven and pour the batter into the skillet, spreading it evenly with a spatula.
6. Return the skillet to the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool in the skillet for about 5 minutes before slicing and serving.

Notes:

For a twist, add 1 cup of shredded cheddar cheese or 1/2 cup of diced jalapeños to the batter for extra flavor. Serve warm with butter or honey for a classic touch. Store leftovers in an airtight container at room temperature for up to 2 days.