Classic Skillet Cornbread

Method

1. Put a 16 cm cast-iron skillet (or an ovenproof frying pan or metal cake tin of the same size) on the middle rack and preheat the oven to 220 °C for 15 min. A really hot pan is what gives cornbread its crisp, golden crust.

   oven

2. In a large bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda and salt until evenly mixed. Rub any little lumps of baking soda between your fingers so they don't leave bitter spots.

   Add in this stepYellow cornmeal (medium grind) 55 gPlain (all-purpose) flour 45 gGranulated sugar 15 gBaking powder 1 tspBaking soda ¼ tspSalt ½ tsp

3. Melt three-quarters of the butter in a small pan over low heat for 30 sec, just until melted, then take it off the heat. In another bowl, beat the buttermilk and egg together, then whisk in the slightly cooled butter. If the butter is too hot it can scramble the egg, so let it cool until it feels warm, not hot.

   Add in this stepUnsalted butter 34 gButtermilk 130 mlEgg 1

   low heat

4. Pour the wet mixture into the dry ingredients all at once and fold with a spatula about 15 times, stopping as soon as no dry flour is visible. Small lumps are fine; overmixing makes cornbread tough. Let the batter stand for 2 min so the cornmeal can soak up some liquid.

5. Wearing oven gloves, take out the hot skillet, add the rest of the butter and swirl to coat the base and sides. When it foams and sizzles, pour in the batter straight away and spread it level; the edges should sizzle as they hit the pan. The handle is extremely hot, so keep the gloves on whenever you touch it.

   Add in this stepUnsalted butter 11 g

6. Return the skillet to the oven and bake for 15 min, until the top is deep golden, the edges are pulling away from the pan and a toothpick pushed into the centre comes out clean, with no wet batter.

   oven

7. Let it cool in the skillet for 5 min, then cut into wedges and serve warm. It is especially good with chili, barbecue or a bowl of soup.