Step 1

Preheat your oven to 400 degrees Fahrenheit (200°C).

Step 2

In a large mixing bowl, mix together the yellow cornmeal, all-purpose flour, granulated sugar (1/2 to 1 cup based on your taste), baking powder, baking soda, and salt.

Step 3

In another bowl, whisk together the buttermilk, melted butter, and beaten eggs.

Step 4

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, making sure not to overmix. The batter should have some lumps, which is normal for cornbread.

Step 5

Place the cast-iron skillet in the preheated oven to warm it with 3 tablespoons of avocado oil or any cooking oil of your choice. The oil should be hot but not smoking.

Step 6

Remove the hot skillet from the oven, carefully swirl the oil to coat the bottom and sides of the skillet evenly.

Step 7

Pour the cornbread batter into the hot, oiled skillet, spreading it out evenly.

Step 8

Place the skillet back into the preheated oven and bake for 17 to 20 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 9

About halfway through the baking time, rotate the skillet in the oven to ensure even cooking.

Step 10

Once the cornbread is done, remove it from the oven and let it cool in the skillet for a few minutes.