Buttermilk Skillet Cornbread

Ingredients:

3 tablespoons butter, preferably unsalted;

1 cup flour, all-purpose;

1 cup yellow cornmeal; finely ground;

2 tablespoons sugar; granulated;

1 teaspoon baking soda;

1 teaspoon baking powder;

1/2 teaspoon salt;

2 eggs; beaten;

2 cups buttermilk.

Preparation:

Preheat oven to 400 degrees. Put butter in a 10-inch cast iron skillet or a 10-inch pie pan, and place in the oven while preparing the batter.

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

In a separate, smaller bowl, blend eggs and buttermilk.

When the butter has melted, usually about 10 minutes, take the skillet from the oven and swirl the butter around to cover the bottom of the pan. Pour most of the butter into the egg-buttermilk mixture and return the skillet to the oven.

Make a well in the dry ingredients and add the egg mixture. Stir gently until evenly blended, but don't over-mix. Remove the skillet from the oven and pour the batter into the skillet.

Bake for 25-30 minutes or until the top is golden and slightly crusty. Cool the bread in the skillet, on a wire rack, for approximately 10 minutes before slicing it into wedges.