Savory Skillet Cornbread

1. Preheat Oven and Skillet

Preheat your oven to 375°F (190°C) and place a 12-inch cast iron skillet on the center rack to heat up.

2. Combine Dry Ingredients

In a large bowl, whisk together the stone-ground cornmeal, kosher salt, baking powder, baking soda, and sugar (if using).

3. Combine Wet Ingredients

In a separate bowl, whisk the buttermilk and eggs together until well blended. Slowly add all but 1 tablespoon of the melted butter to this mixture, whisking continuously.

4. Mix Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients and gently whisk them together. Be careful not to over-mix; a few lumps are fine.

5. Prepare Skillet

Take the preheated skillet out of the oven and add the remaining 1 tablespoon of melted butter, swirling it around to coat the bottom and sides.

6. Pour Batter into Skillet

Pour the batter into the hot skillet and smooth the top gently with a rubber spatula.

7. Bake Cornbread

Place the skillet back in the oven and bake for about 45 minutes. You'll know it's done when the top is lightly browned and a skewer inserted into the center comes out clean.

8. Cool and Serve

Allow the cornbread to cool in the skillet for about 15 minutes before slicing and serving it warm. Enjoy!