Katie Lee’s Cornbread Recipe

Preheat oven to 425°F and grease an 8-inch cast-iron skillet or baking dish.

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.

In a separate bowl, beat the eggs and then add in the buttermilk and vegetable oil, mixing well.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Pour the batter into the prepared skillet or baking dish and smooth out the top.

Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Let the cornbread cool for a few minutes before slicing and serving hot.