Preheat the oven to 200°C (400°F) and place your skillet (25cm/ 10 inches) with a little oil inside to heat up for about 10 minutes. This helps create that beautiful golden crust.
In a large bowl, mix together all the dry ingredients until well combined.
In a separate bowl, whisk the wet ingredients until smooth.
Add the dry ingredients to the wet and gently mix until just combined—don’t overmix, or the cornbread can turn dense.
Carefully remove the hot skillet from the oven and pour the batter straight in, spreading it evenly.
Bake for 30 minutes, covering loosely with foil for the first 10 minutes to prevent over-browning.
Once baked, let it cool in the skillet for a few minutes, then transfer it to a wire rack to cool completely. This helps keep the edges crisp and the texture light and fluffy.
Optional step: In a small bowl, mix 15 g (1 tbsp) honey with 15 g (1 tbsp) olive oil. Brush over the top and edges of the warm cornbread for a glossy finish and a hint of sweetness.
