Hearty Skillet-Baked Buttermilk Cornbread

1. Preheat the Oven

Preheat your oven to 450°F and place a 10-inch cast-iron skillet on the middle rack.

2. Toast the Cornmeal

Spread 2¼ cups of cornmeal evenly on a rimmed baking sheet and place it on the lower-middle rack of the oven. Toast the cornmeal for about 5 minutes until it becomes fragrant.

3. Mix Cornmeal and Buttermilk

Transfer the toasted cornmeal to a large bowl and whisk in 2 cups of buttermilk. Let the mixture sit for several minutes.

4. Heat the Oil

Carefully add ¼ cup of vegetable oil to the hot skillet and continue heating it in the oven for an additional 5 minutes.

5. Melt the Butter

Remove the skillet from the oven, add the 4 tablespoons of butter, and swirl the skillet until the butter is fully melted. Pour this hot fat into the cornmeal mixture.

6. Combine Remaining Ingredients

Whisk in 1 teaspoon of baking powder, 1 teaspoon of baking soda, ¾ teaspoon of salt, and 2 large eggs into the cornmeal mixture. The batter should be well-mixed and smooth.

7. Pour and Bake

Pour the prepared batter into the hot skillet, making sure to scrape it all in. Place the skillet back in the oven on the middle rack and bake the cornbread for 12 to 16 minutes, rotating it halfway through to ensure even baking. You'll know it's done when the top is golden brown.

8. Cool and Serve

Allow the cornbread to cool in the skillet for about 5 minutes before flipping it onto a wire rack. Serve warm.