Skillet Buttermilk Cornbread

Ingredients

• 1 1/2 cups yellow cornmeal
• 1 cup all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 2 cups buttermilk
• 2 eggs
• 6 tbsp butter

Instructions

1. 1

   Put a 10-inch cast iron skillet in the oven and heat both to 425°F, giving the pan a full fifteen minutes to get properly hot.

2. 2

   Whisk the cornmeal, flour, sugar, baking powder, soda, and salt together in a large bowl.

3. 3

   Beat the buttermilk and eggs together, then pour them into the dry ingredients and stir only until the last streaks of flour disappear.

4. 4

   Drop the butter into the hot skillet, swirl it until it foams and smells nutty, and pour most of it into the batter before adding the batter back to the pan.

5. 5

   Bake for twenty to twenty-five minutes until the top is golden and springy, then turn it out of the pan so the crust stays crisp.