From Katie Lee Joel's THE COMFORT TABLE. Every cook in the South has his or her own version of cornbread. Some like it really sweet and cakey, others sour and coarse. I like mine somewhere in the middle, so I make it with a combination of cornmeal and flour. I go heavy on the buttermilk and add a little sugar.

2 tablespoons canola oil
2 cups yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 cup sugar
2 cups buttermilk
2 large eggs, lightly beaten
4 tablespoons (1/2 stick) unsalted butter, melted and cooled

Preheat oven to 4000 F. Pour the oil into a 10-inch cast-iron skillet and place in the oven to heat while the oven is preheating.

In a medium bowl, combine the cornmeal, flour, baking powder, salt, and sugar. In a separate bowl, combine the eggs, buttermilk, and butter. Add the liquid to the dry ingredients and stir until just combined. Do not overmix.

Carefully remove the hot skillet from oven and pour the batter into it. Bake for 25 to 30 minutes, until golden brown. Serve warm.

YIELD: 6 SERVINGS
PREP TIME: S MINUTES
COOK TIME: 30 MINUTES