This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

by Chef Matt Murphy from The Irish House

1 cup flour
1 cup yellow cornmeal
4 Tbsp sugar (can be reduced to 2 Tbsp)
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 cups buttermilk
2 eggs
1/4 cup butter, melted
1/3 cup vegetable oil

Preheat oven to 400º.

Whisk together dry ingredients in a bowl.

Whisk together buttermilk and eggs in a 4 cup measuring cup.

Add wet ingredients to dry ingredients and barely stir to mix (do NOT overmix or you will have a cake texture).

Just before pouring into prepared skillet, add 1/4 cup melted butter and gently stir.

Heat vegetable oil in cast iron skillet over high heat. Tilt skillet to evenly distribute.

Skillet is ready when a tiny drop of water sizzles.

Pour batter into the center of the skillet.

Bake for 20-25 minutes. When done, bread will pull away form the sides and top should be firm and lightly browned.

Remove from pan and cool on a wire rack.