Yields One (8-inch) cast-iron skillet of cornbread, 6 servings.
Recipe by Robert F. Moss of Charleston, South Carolina
1 cup stone-ground cornmeal
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
3 tablespoons vegetable oil
1 tablespoon butter
This recipe makes one 8-inch cast-iron skillet of cornbread, which is about 6 servings. If you have a larger 11- or 12-inch skillet, double the recipe.
Place an empty cast-iron skillet in a cold oven and preheat to 400 degrees, heating the skillet along with the oven while you mix the batter.
Combine the cornmeal, baking soda, baking powder, and salt in a mixing bowl.
In a separate bowl or measuring cup, crack the egg and beat it with a fork. Add the buttermilk and oil and stir to blend. Pour the liquid into the mixing bowl with the dry ingredients and stir until the liquid is incorporated and the batter smooth.
Once the oven is heated, use heavy mitts to remove the pan and place it on the stovetop. Add the butter to the pan and swirl or stir with a spoon until the butter is melted and evenly coats the bottom of the pan. Pour the batter into the skillet and return it to the oven. Bake for 25 minutes or until the top is golden brown.
Once cooked, remove the cornbread from the skillet immediately instead of letting it cool. To do so, remove the skillet from the oven (again, using thick oven mitts) and invert it over a dinner plate. If the skillet is well seasoned the cornbread will slip right out onto the plate. If it sticks, put the pan down on the stovetop, run a butter knife around the inside of the pan to loosen the crust from sides, and invert the skillet over the plate again.