Skillet Cornbread

Method

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1. 1Preheat the oven to 220 °C. Put an empty 25 cm cast-iron skillet (or a metal cake pan of the same size) in the oven to heat for 10 minutes.
2. 2In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
3. 3In another bowl, whisk the buttermilk and eggs, then add all but 1 tbsp of the melted butter.
4. 4Pour the wet ingredients into the dry and fold with a spatula just until no dry flour remains. Lumps are fine; overmixing makes the bread tough.
5. 5Carefully take the hot skillet out, add the reserved butter and swirl to coat; it should sizzle. Immediately pour in the batter and smooth the top.
6. 6Bake for 20-25 minutes, until golden on top and a toothpick inserted in the center comes out clean. The edges should be deep brown and pulling away from the pan.
7. 7Rest for 5-10 minutes, then cut into wedges. Serve warm with butter and honey, or alongside beans, chili or soup.