Cast Iron Skillet Cornbread

• 1-1/4 cups coarsely ground cornmeal
• 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon kosher salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/3 cup whole milk
• 1 cup buttermilk
• 2 eggs, lightly beaten
• 7 tablespoons unsalted butter, melted
• 1 tablespoon vegetable oil

Preheat the oven to 425°F and place a 9-inch cast iron skillet inside to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in the melted butter.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375° F. Coat the bottom and sides of the hot skillet with the vegetable oil. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes.

Turn the cornbread out of the skillet immediately, and allow to cool for a few minutes before serving.