Golden Skillet Cornbread

Golden skillet cornbread is crisp around the edges, tender in the middle, and especially good warm from the oven. Preheating the skillet helps the batter begin cooking as soon as it goes in, building those browned, crunchy edges. This recipe makes 8 generous wedges.

**Serves:** 8. **Preparation:** 10 minutes. **Cooking:** 20–25 minutes. **Oven:** 425°F (220°C).

**Ingredients** - 1 tablespoon unsalted butter, for the skillet - 1 cup (125 g) all-purpose flour - 1 cup (150 g) yellow cornmeal - 2 tablespoons granulated sugar, optional - 1 tablespoon baking powder - ½ teaspoon baking soda - 1 teaspoon fine salt - 1½ cups (360 ml) buttermilk, at room temperature - 2 large eggs, at room temperature - ¼ cup (60 g) unsalted butter, melted and slightly cooled

**Instructions** 1. Put a 9- or 10-inch cast-iron skillet in the oven and heat the oven to 425°F (220°C). Let the skillet heat for at least 10 minutes while you prepare the batter. 2. In a large bowl, whisk together the flour, cornmeal, sugar if using, baking powder, baking soda, and salt. 3. In another bowl, whisk the buttermilk and eggs. Whisk in the melted butter. Pour the wet ingredients into the dry ingredients and stir just until no dry patches remain; a few small lumps are fine. 4. Carefully remove the hot skillet. Add the tablespoon of butter and swirl to coat the bottom and sides. The butter should melt and sizzle. Pour in the batter right away; it should begin to set at the edges. 5. Bake for 20–25 minutes, until the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs. The center should spring back lightly when touched. If the top browns before the middle is set, loosely cover it with foil for the remaining baking time. 6. Rest in the skillet for 5–10 minutes, then cut into wedges and serve warm.

For extra-crisp edges, work promptly once the butter is in the hot skillet. Take care when handling the pan, and set it on a heatproof surface after baking; the handle stays hot. For a less sweet, more savory cornbread, leave out the sugar. Avoid overmixing, which can make the crumb dense.

Cool leftovers completely, then store them in an airtight container in the refrigerator for up to 4 days. Rewarm wedges in a 300°F (150°C) oven until heated through, or warm them briefly in a skillet. Freeze well-wrapped portions for up to 2 months and thaw before reheating.