Southern-Style Skillet Cornbread

1. Preheat the Oven and Toast the Cornmeal

Preheat your oven to 450 degrees and adjust the oven racks to ensure even baking. Place an empty 10-inch cast-iron skillet in the oven to heat up for about 10 minutes. While the skillet is heating, spread your cornmeal out onto a rimmed baking sheet and toast it in the oven for about 5 minutes. You'll know it's ready when it becomes fragrant and the color deepens.

2. Soak the Cornmeal

Carefully transfer the hot cornmeal into a large bowl. Whisk in the buttermilk thoroughly and set the mixture aside. This soaking process allows the cornmeal to absorb the buttermilk, resulting in a tender texture.

3. Preheat the Skillet with Oil

As the cornmeal soaks, pour the vegetable oil into the now-empty skillet and return it to the oven for about 5 minutes until the oil is just smoking. This preheating ensures the cornbread will have a crisp crust.

4. Melt the Butter

Remove the skillet from the oven and add the butter, swirling until it melts completely.

5. Combine Wet and Dry Ingredients

Pour the hot oil and butter mixture into the cornmeal mixture, but make sure to leave about a tablespoon of the mixture in the skillet. This reserved oil will help form a golden crust on the bottom of the cornbread. Now, whisk the baking powder, baking soda, salt, and eggs into the cornmeal mixture until everything is well combined.

6. Bake the Cornbread

Pour the prepared cornmeal batter into the hot skillet, spreading it evenly. Bake the cornbread in the oven for 12 to 16 minutes, rotating the skillet halfway through to ensure even baking. You'll know it's done when the top begins to crack and the sides are golden brown.

7. Cool and Serve

Once baked, let the cornbread cool in the skillet for about 5 minutes before turning it out onto a cutting board. This brief cooling time helps it set, making it easier to slice and serve. Enjoy your golden buttermilk cornbread warm, with a pat of butter or a drizzle of honey if you like!