Scalded-Cornmeal Cast Iron Cornbread

Method

1. 1Preheat the skilletHeat the oven to 425°F (220°C) with the 12-inch cast iron inside, dry, for 25 minutes. Add the skillet oil for the last 3 minutes so it shimmers without smoking.
2. 2Scald the cornmealWhisk the cornmeal and salt in a large bowl. Pour the boiling water over and whisk hard into a thick, smooth mush. Let it sit 10 minutes; it goes from wet sand to porridge.
3. 3Finish the batterWhisk in the eggs, maple and batter oil until smooth. Whisk in the baking powder last, right before it goes in the pan. It should pour thickly; thin with a splash of water if it mounds.
4. 4BakePull the skillet out; the oil should shimmer. Pour in the batter, which should hiss. Bake 22 to 25 minutes, until set and browned and the edges pull from the sides. Watch the edges rather than the clock.
5. 5RestRest 10 minutes in the pan, then slice or turn out in one piece.