Southern Skillet Cornbread

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1 1/4 cups (186g) medium grind cornmeal, such as Bob’s Red Mill (scoop and level to measure)
1 cup (141g) all-purpose flour (scoop and level to measure)
2 tsp aluminum free baking powder
1/2 tsp baking soda
3/4 tsp salt (can reduce to 1/2 tsp if want lighter salt flavor or if using bacon fat)
8 Tbsp unsalted butter, melted
1 3/4 cups buttermilk
2 large eggs
2 Tbsp + 1 Tbsp vegetable oil or rendered bacon fat (melted), divided

Place a 10-inch or 12-inch cast iron pan in oven on center rack and preheat oven to 400 degrees for 20 minutes.
In a large mixing bowl whisk together cornmeal, flour, baking powder, baking soda and salt. Make a well in center of mixture.
In a separate medium mixing bowl whisk together melted butter, buttermilk, eggs, and 2 Tbsp vegetable oil or melted bacon fat (mixture may begin to clump as fats gets cold that’s fine).
Pour buttermilk mixture into cornmeal mixture then fold mixture with a silicone spatula just until combined (batter will be lumpy).
Right away using hot pads remove pan from oven and immediately (carefully over sink) swirl in remaining 1 Tbsp oil or bacon fat coating bottom and sides of pan (or use a pastry brush), then pour cornbread mixture into pan and gently spread even.
Return pan to oven and bake cornbread until cooked through in center about 16 to 23 minutes.
Remove from oven and let cool on wire rack for 15 minutes before cutting. Optionally serve with honey butter (recipe below), whipped butter, jam or honey.

To make honey butter for cornbread using an electric hand mixer whip 1/2 cup salted butter until light and fluffy. Mix in 3 Tbsp honey and whip another 1 minute. Can also add 1/2 tsp ground cinnamon.
Store cornbread in an airtight container. Cornbread will keep longer refrigerated or frozen, bring to room temperature before serving.

Southern Skillet Cornbread#