1 tablespoon (15g) unsalted butter, room temperature
1½ cups (192g) all-purpose flour
1 cup (150g) cornmeal
2 tablespoons (30g) granulated sugar
1 tablespoon (15g) baking powder
1 teaspoon (5g) salt
1 cup (236ml) buttermilk
¼ cup (60g) mayonnaise
1/3 cup (75g) unsalted butter, melted
¾ cup (94g) grated cheddar cheese
1 green onion, thinly sliced
Heat oven to 350F(176C). Grease 9-inch (23cm) cast iron skillet with room temperature butter. Place skillet in oven.
Combine flour, cornmeal, sugar, baking powder and salt in a large bowl.
Whisk together buttermilk, eggs and mayonnaise in a medium bowl. With a rubber spatula, make a well in the centre of the dry ingredients. Add buttermilk mixture along with melted butter and stir just until combined. Fold in the cheddar cheese and green onions. Allow batter to sit at room temperature for 20 minutes.
Retrieve skillet from oven and carefully pour the batter into pan. Bake until a toothpick inserted into the middle comes out clean, about 25 to 30 minutes. Cool 20 minutes before cutting to serve.