Ingredients
½cupunsalted butter,melted, or bacon drippings
1cupall-purpose flour
1cupyellow cornmeal,or polenta
1tbspsugar,optional
2tspbaking powder,optional
½tspbaking soda
½tspsalt
1½cupbuttermilk,shake before measuring
2large eggs
Preparation
Preheat the oven to 200 degrees C | 400 degrees F, then position a rack in the middle.
Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter, then place it in the oven to heat up.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
Make a well in the centre, then add in the buttermilk and eggs.
Mix together well to combine, then add in the slightly cooled melted butter.
Mix again until just combined, making sure not to overmix.
Carefully remove the hot pan or dish from the oven, then pour the batter into the hot skillet or dish.
Bake for 20 to 23 minutes until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean.
Allow to cool for 10 minutes.
Slice, serve, and enjoy!
