Ingredients
Equipment
Method
- Preheat your oven to 425℉ (220℃). At the same time, place an 8-inch (920-cm) cast-iron skillet in the oven to get it really hot.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In a medium bowl, whisk together the eggs, buttermilk, and 6 Tbsp (85g) of the butter until well blended. Pour the egg mixture into the flour mixture and stir everything well to combine. Stir in the cheese and scallions.
- Carefully take the skillet out of the oven and add the remaining 1 Tbsp butter to it. Tilt the skillet to spread the butter evenly over the bottom and sides. Use a rubber spatula to scrape the batter into the skillet and smooth it into an even layer. Return the skillet to the oven and turn down the oven temperature to 400℉ (200℃). Bake the cornbread until it's beautifully golden brown, firm to the touch, and a toothpick inserted in the center comes out clean, about 25-30 minutes.
- Let the cornbread cool for at least 10 minutes. Serve warm or at room temperature, cut into wedges. It is best served straight from the skillet. Store any leftovers in an airtight container at room temperature for up to 3 days (toast before serving).
Notes
Do not forget to reduce the oven temperature when putting the cornbread in the oven!