SKILLET CHEDDAR DILL CORNBREAD

My cast-iron skillet is my most-used piece of cooking equipment. It gets superhot, is naturally nonstick, and is easy to clean. There are a couple keys to keeping your iron skillet in top working condition. Never let dish soap touch it (as it will suck out the moisture), simply rinse or wipe it out to clean, make sure it dries completely before storage, and oil it after each use. Take care of it, and it will take care of you!

3 cups all-purpose flour

1 cup yellow cornmeal

½ cup sugar

2 tablespoons baking powder

2 teaspoons kosher salt

2 cups buttermilk

3 extra-large eggs, lightly beaten

½ pound (2 sticks) unsalted butter, melted, plus extra to grease the pan

8 ounces grated extra-sharp Cheddar, about 2 cups

2 tablespoons minced fresh dill

2 tablespoons butter

2 tablespoons vegetable oil

Makes 10 to 12 servings

1. Preheat the oven to 350 degrees.

2. In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt with a whisk. In separate bowl, combine the buttermilk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved, being careful not to overmix. Mix in the cheese and dill, and allow the mixture to sit at room temperature for 20 minutes.

3. Meanwhile, place the 2 tablespoons of butter and 2 tablespoons of vegetable oil in a 10-inch cast-iron skillet, and place the mixture in the preheated oven until it is hot and bubbly, about 5 minutes. Take the hot skillet out of the oven and carefully pour in the batter, smoothing the top, if needed.

4. Bake for 30 to 35 minutes until a toothpick comes out clean. Cool the cornbread and cut it into large wedges. Serve the cornbread warm or at room temperature.