Pour oil into a 9-inch cast-iron skillet. Place skillet in oven for 10 minutes.
Combine the cornmeal, salt, baking powder, and baking soda in a large bowl. Combine buttermilk, pepper, and egg, stirring with a whisk. Add egg mixture to cornmeal mixture, stirring just until moist. Remove pan from oven. Tip pan to coat bottom and sides with oil; carefully pour excess oil into batter, stirring to combine. Pour the batter into pan, spreading evenly. Bake at 450° for 15 minutes or until a wooden pick inserted into center comes out clean. Let stand 5 minutes before serving.
Skipped the oil since I was making in an 8-inch square pyrex instead of cast iron. Coated pyrex with cooking spray. Cut salt to 3/4 tsp. and added a handful of shredded sharp cheddar and 1 tsp sugar. Baked at 400 for 20 minutes. Could have been a little moister, maybe the oil would have helped, but the taste was good.
too salty for my taste, but that's easily rectified next time i make it, otherwise it's delicious in both flavour and texture.
used polenta instead of cornmeal (much more readily available in the uk) and used a mix of plain soya yoghurt and unsweetened soya milk with a dash of lemon juice to replace the buttermilk, as we're dairy free due to allergies. will definitely make this again
I buried this in chili and it still was too dry, salty and bleh. Would definitely benefit from the addition of some sugar (maybe honey?) and perhaps some corn kernels. It's a super-fast and easy recipe though. Might work best if you're going to do something else with it like make dressing. Definitely not edible on its own though...
I thought this was just okay. I am used to and prefer sweeter corn breads. I added some chopped up jalapeno since other reviews said it was bland. Mine cooked all the way through, with no problems, in a le creuset skillet. Probably will look for another recipe.