Cooking cornbread in a cast-iron pot that is properly prepared assures a crusty edge to this classic rustic quick bread. It’s flowerless, sugar-free, and delicious.!
2 cups yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
2 cups buttermilk
2 tablespoons extra virgin olive oil, divided
Using a 12-inch cast-iron skillet, pour 1/2 tablespoon of olive oil into the middle of the pan.
Place it into the center of a cold oven, close the door and turn on the stove to preheat to 450 degrees.
Mix flour, baking powder, baking soda, and salt together in a large bowl and make a well in the center.
Scramble eggs to break up the yolks in a small bowl and then pour into the well of dry ingredients.
Pour the buttermilk and rest of the olive oil in after the eggs and stir wet and dry ingredients just enough to thoroughly combine.
Take skillet out of the oven before it reaches 450 degrees and the pan is hot, but not smoking.
Pour batter into skillet and bake in the 450-degree oven for 15-20 minutes. Serve hot.
Be careful when handling heavy hot pan not top burn yourself. Cut bread in half crosswise and butter both sides before serving. This recipe divides easily in half to feed a smaller crowd.