Golden Sweet Cornbread Delight

1. Preheat Skillet

Begin by placing a 10-inch cast iron skillet in the oven and preheat it to 425°F (220°C). This ensures your skillet is hot and ready when the batter is poured in, giving you that perfect golden crust.

2. Mix Dry Ingredients

While the oven is heating, whisk together the cornmeal, all-purpose flour, sugar, baking powder, Kosher salt, and baking soda in a medium bowl. This step is crucial to evenly distribute the leavening agents and salt throughout the dry ingredients.

3. Mix Wet Ingredients

In another medium bowl, combine the sour cream, buttermilk, eggs, 3 tablespoons of melted butter, and canola oil. Whisk these ingredients until they are well blended. The sour cream and buttermilk add a delightful tang and moisture to the cornbread, ensuring it stays tender.

4. Combine Wet and Dry Ingredients

Next, pour the wet mixture into the bowl with the dry ingredients. Whisk until just combined, being careful not to overmix which can make the cornbread tough.

5. Prepare Skillet

Carefully remove the hot skillet from the oven using pot holders. Add the remaining tablespoon of butter to the skillet and swirl it around to coat the bottom and sides. The butter should sizzle upon contact, creating a flavorful and crispy crust.

6. Pour Batter and Bake

Pour the batter into the prepared skillet, spreading it out evenly. Return the skillet to the oven and bake for about 20 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.

7. Cool and Serve

Once baked, let the cornbread cool in the skillet for 5 minutes to set. Then, transfer it to a wire rack to cool for an additional 10 minutes before serving. This brief cooling period allows the flavors to meld and makes the cornbread easier to slice.