Southern-Style Skillet Cornbread

Can easily be made vegan/dairy free

Both stone - and fine-ground cornmeal work fine in this recipe. Cast iron skillet make the best crust; however, any heavy 10-inch overproof skillet will work fine.

2 1/4 cups (11 1/4 ounces) yellow cornmeal
2 cups buttermilk
1/4 cup vegetable oil
4 tablespoon (1/2 stick) unsalted, butter, cut into 4 chunks
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 large eggs

1. Adjust the oven racks to the lower-middle and middle positions and heat the oven to 450F degrees. Place a 10-inch cast-iron skillet on the middle rack and heat for 10 minutes. Meanwhile, spread the cornmeal over a rimmed baking sheet and toast in the oven on the lower-middle rack until fragrant and lightly golden, about 5 minutes.
2. Carefully transfer the toasted cornmeal to a large bowl and whisk in the buttermilk; set aside. When the skillet is hot, add the oil and return it to the oven until just smoking, about 5 minutes.
3. Remove the hot skillet from the oven, carefully add the butter, and gently swirl to incorporate. Pour all but 1 tablespoon of the hot oil-butter mixture into the cornmeal mixture, and whisk to incorporate. Whisk in the baking powder, baking soda, and salt, followed by the eggs.
4. Quickly scrape the batter into the hot skillet. Bake the cornbread until the top begins to crack and the sides are golden brown, 12 to 16 minutes, rotating the pan halfway through baking. Let the bread cool in the skillet for 5 minutes, then gently flip out onto a wire rack. Serve warm or at room temperature.

source: Best Baking Recipes (AmericasTestKitchen.com)