Buttermilk Cornbread

Sarah Kehrberg writes, “I got this from a friend in Kentucky.”

3–4 T oil (I use canola oil)
1 c. flour
3/4 c. cornmeal
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 1/2 c. buttermilk
2 eggs, whisked
4 T. butter, melted (but not boiling hot)

1. Put the oil in cast iron skillet and put the skillet in a cold oven. Preheat oven to 425 degrees.

2. While oven, skillet and oil get hot, mix together the dry ingredients.

3. Mix together wet ingredients. Add to dry.

3. Put batter into hot oil and bake in 425 oven for 12-15 min.

NOTES: I combine the wet and dry ingredients when the skillet is heated and then immediately put the batter into the skillet. Also, I flip the bread out of the skillet soon after removing it from the oven. I think that helps keep the top crispy.