Makes 8 wedges
This recipe also is from "The Cornbread Gospels."
Vegetable oil cooking spray
1 cup stone-ground white cornmeal
½ cup unbleached white flour
1¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1½ teaspoons sugar
2 tablespoons butter
1 cup milk
1 cup buttermilk
3 tablespoons mild vegetable oil
Preheat the oven to 425 degrees. Spray a 10-inch cast-iron skillet with oil and set aside.
Stir all the dry ingredients together in a large bowl, combining them well. Set aside.
Now, add the butter to the prepared skillet and put it in the oven, to heat the skillet and melt the butter. Work quickly from here on out; you don't want the butter to burn.
Whisk together the wet ingredients in a medium bowl. With as few strokes as possible, combine the wet and dry ingredients. Remove the hot, buttery skillet from the oven. Transfer the batter into the hot skillet and return the skillet to the oven.
Bake the corn bread until it is barely browned, 25 to 30 minutes. Serve hot, in wedges, from the pan.