Ingredients
1 cup yellow cornmeal
¾ cup all purpose flour
1 tablespoon sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
6 tablespoons unsalted butter
1 ½ cups buttermilk
2 large eggs
Directions
Preheat oven to 425ºF. If you’re not using a cast iron skillet, lightly grease an 8 inch baking dish.
Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. Set aside.
Melt the butter in a cast iron skillet and allow to cool slightly.
In a medium bowl, whisk together the eggs, buttermilk and cooled butter. Add to the dry ingredients whisking or stirring until just combined. A few lumps are ok. Pour into cast iron skillet or prepared baking dish.
Bake for 20 to 25 minutes, or until tester comes out clean. Let stand 5-10 minutes before cutting and serving.