Most cooks from the south have their favorite recipe for cornbread. This is mine! It always turns out light and fluffy with a wonderful buttery flavor. I found this recipe back in 1999 when it was aired on the “Martha Stewart Living” tv show. You bake it in a pre-heated cast iron skillet which gives it a great crunchy crust with a soft interior. Try it and I know it will be one of your favorites, too.
1 cup yellow cornmeal (not self-rising)
2/3 cup all purpose flour
3 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 1/4 cups buttermilk
1/2 cup butter, melted & cooled
Preheat oven to 400 degrees. Put a cast iron skillet in the oven while it is preheating so the pan will be hot as well. Mix dry ingredients together. Beat egg with buttermilk and melted butter. NOTE: Save about 1 tbsp of the melted butter to coat the skillet. Add the wet ingredients to the dry and stir to combine.
Coat the preheated pan with the reserved butter. Pour the batter into the skillet and bake for about 20 minutes or until there is a lightly brown crust around the edge and the center is springy.