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Ingredients
1¼ cups cornmeal
¾ cup all-purpose flour
¼ cup sugar
1 teaspoon kosher salt
2 teaspoons baking powder
½ teaspoon baking soda
1 1/3 cups milk
2 eggs, beaten
½ cup (one stick) unsalted butter, melted and cooled (with one tablespoon reserved)
1 cup corn kernels (optional)
Preparation:
Preheat oven to 425 degrees Fahrenheit and place a 9-inch cast iron skillet inside.
In a large bowl, combine the dry ingredients together. In a separate bowl, mix together the milk, eggs, and butter (except for one tablespoon). Mix it into the dry ingredients until just combined. Add corn kernels and blend together (optional).
Remove the skillet from the oven and reduce the oven temperature to 375 degrees Fahrenheit. Add the reserved tablespoon of butter to the skillet to coat the bottom. Pour the batter into the skillet and place back in the center of the oven. Cook for 20-25 minutes, until a toothpick inserted into the center of the cornbread comes out mostly clean (a few light crumbs are okay). Remove from oven and allow to cool for 10 minutes. Serve.
