Moist and Sweet Cornbread: Golden and Tender

Ingredients

• 1 cup (120g) yellow cornmeal
• 1 cup (120g) all-purpose flour
• 1/2 cup (100g) packed light brown sugar
• 1 tbsp (12g) baking powder
• 1/2 tsp (3g) salt
• 1 cup (240ml) full-fat buttermilk
• 2 large (100g) eggs
• 1/2 cup (115g) unsalted butter, melted
• 1 tsp (5ml) vanilla extract
• 1 tbsp (14g) unsalted butter for greasing

Instructions

1. 1

   Preheat oven to 400°F (200°C) and place an 8-inch cast iron skillet inside the oven to heat.

2. 2

   Remove the hot skillet from the oven, add one tablespoon of butter, and swirl until browned and the sides are coated.

3. 3

   In a large mixing bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, and salt.

4. 4

   In a medium mixing bowl, beat the eggs, then whisk in the buttermilk, melted butter, and vanilla extract.

5. 5

   Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined; do not overmix.

6. 6

   Pour the batter into the sizzling skillet and smooth the top with a spatula.

7. 7

   Bake for 25–30 minutes until the edges pull away from the pan and the top is deep golden brown. A toothpick inserted in the center should come out clean or with a few moist crumbs.