Buttermilk Cornbread - Taste of the South
"To keep the crust crispy, carefully turn the cooked cornbread out of the skillet as soon as possible. Letting it cool in the skillet steams the crust...."
INGREDIENTS
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2 tablespoons canola oil
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2 cups plain yellow cornmeal
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1 cup all-purpose flour
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1 tablespoon baking powder
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1½ teaspoons kosher salt
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2½ cups whole buttermilk
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6 tablespoons unsalted butter, melted
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2 large eggs
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