Cornbread

Ingredients:

• 1 cup (120g) yellow cornmeal
• 1 cup (125g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tablespoon (12g) baking powder
• 1/2 teaspoon (3g) salt
• 1/2 teaspoon (1g) baking soda
• 2 large eggs
• 1 cup (240ml) buttermilk
• 1/4 cup (60ml) unsalted butter, melted
• 1 tablespoon (15ml) vegetable oil

Instructions:

1. Preheat your oven to 400°F (200°C). Grease an 8-inch (20cm) square baking dish or a 9-inch (23cm) round cast-iron skillet with the vegetable oil.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda until well combined.
3. In a separate medium bowl, beat the eggs. Add the buttermilk and melted butter, whisking until fully mixed.
4. Create a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently until just combined. Do not overmix; the batter should be slightly lumpy.
5. Pour the batter into the prepared baking dish or skillet, smoothing the top with a spatula.
6. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Remove from the oven and let cool in the pan for about 10 minutes before slicing and serving.

Notes:

For a richer flavor, you can substitute buttermilk with whole milk or add a tablespoon of honey to the wet ingredients. Cornbread is best served warm and can be paired with butter, honey, or alongside a hearty chili or stew. Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.