Cornbread

From the Pastry Queen Christmas with my refinements (don't like sugar in my cornbread and prefer buttermilk).

• Ready In: 45 mins
• Serves: 8
• Yields: 8 slices

Ingredients

• 1 1⁄2 cups  stone-ground yellow cornmeal (medium grind)
• 3⁄4 cup all-purpose flour
• 1 1⁄2 teaspoons kosher salt
• 2 1⁄4 teaspoons baking powder
• 3  large eggs
• 1 1⁄2 cups buttermilk
• 7  tablespoons canola oil

Directions

1. Preheat oven to 375.
2. In a large bowl, stir together the cornmeal, flour, salt, and baking powder.
3. In a medium bowl wish together the eggs, buttermilk and 6 tablespoons of the oil.
4. Pour the egg mixture into the cornmeal mixture and stir just until incorporated.
5. Grease and 8-inch cast-iron skillet with the remaining 1 tablespoon of oil.
6. Preheat the skillet in the hot oven for about 5 minutes. Pour the batter into the skillet and bake for 25 to 30 minutes until the corn bread is firm to the touch and lightly brown on top.