Olive oil cornbread. One bowl. No butter.

Thanksgiving needs cornbread. It does not need butter.

Olive oil makes the crumb tender and the edges crisp. The hot skillet does the rest. One bowl, one pan, twenty-five minutes in the oven. Use more oil than you think you should. Then sit down and eat.

What you need

• 1 cup fine or medium yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt
• 2 large eggs
• 1 1/4 cups buttermilk
• 1/2 cup extra virgin olive oil, plus 2 tablespoons for the skillet

What you do

1. 01Put a 10-inch cast-iron skillet in the oven. Heat the oven to 425°F.
2. 02In one large bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda and salt.
3. 03Make a well in the middle. Crack in the eggs, then pour in the buttermilk and 1/2 cup olive oil.
4. 04Whisk the wet ingredients in the well first. Then stir everything together until just combined. A few lumps are fine.
5. 05Take the hot skillet out carefully. Add 2 tablespoons olive oil and swirl it up the sides.
6. 06Pour in the batter. It should sizzle at the edges.
7. 07Bake for 20 to 25 minutes, until golden and a toothpick comes out clean.
8. 08Rest it in the skillet for 10 minutes. Cut it at the table. Serve it warm.

Butter? Not in my kitchen.