Classic Southern Cornbread

1. Preheat Oven and Prepare Skillet

Start by preheating your oven to a hot 450°F. While the oven gets up to temperature, take a 9-inch cast-iron skillet and coat it lightly with vegetable oil. Place the skillet in the oven to heat up as well – this will lead to that delightfully crispy crust that southern cornbread is famous for.

2. Sift Dry Ingredients

In a large bowl, sift together your dry ingredients: cornmeal, salt, and baking powder. Sifting is not just busy work – it aerates your ingredients, ensuring a lighter, more tender cornbread.

3. Combine Wet Ingredients

In a separate bowl, thoroughly whisk together the buttermilk and eggs. This infusion of wet ingredients will be the moisture that binds our dry mixture into a perfect batter, so make sure they're well combined.

4. Make Cornbread Batter

Now, pour the wet mixture into the dry ingredients. Gently fold them together until just combined – overworking the batter can lead to a denser bread. Next, stir in the melted butter, which adds a rich flavor and tender crumb to your cornbread.

5. Bake the Cornbread

Carefully remove the hot skillet from the oven (don't forget your oven mitts!). Pour the batter into the skillet, and you'll hear that satisfying sizzle. This is the sound of a perfectly heated pan starting the crust formation right away.

6. Cool and Serve

Smooth the top of the batter gently with a spatula, then bake in the oven for about 30 to 40 minutes. You'll know it's done when the top is a beautiful golden brown, and a toothpick inserted into the center comes out clean. Let the cornbread cool slightly before slicing and serving.