5 tablespoons unsalted butter
1¼ cups cornmeal
1 cup all-purpose flour
1½ teaspoons sugar
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1¾ cups buttermilk, at room temperature
2 large eggs, at room temperature
Heat oven to 450 degrees.
Place butter into seasoned 10-inch cast iron skillet. Put skillet in hot oven for 3 to 4 minutes until butter is melted. Swirl butter to coat skillet. Set on stove to cool.
In large bowl whisk together cornmeal, flour, sugar, baking powder, baking soda and salt. Set aside.
In medium bowl or large Pyrex measuring cup, whisk buttermilk and eggs until smooth. Add melted butter from skillet. Whisk lightly to combine. Pour liquid ingredients into cornmeal mixture and gently stir just until combined. Scrape bowl to complete mixing. Pour batter into skillet and bake 20 minutes or until cornbread begins to pull away from sides of skillet. Edges will be dark brown and center will be lightly golden.
Cool 1 minute before slicing. Serve warm.
Baker's note: Use caution; skillet and cornbread will be very hot and stay hot longer than expected. Do not store remaining cornbread in cast iron skillet. Remove when cool and wrap in plastic or foil.
For authentic savory flavor, omit sugar.
Nutrition values per serving: 243 calories, 9 g fat (5 g saturated), 32 g carbohydrates, 2 g fiber, 7 g protein, 75 mg cholesterol, 368 mg sodium.