Ingredients

• 1 cup plain yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1 tablespoon sugar
• 2 cups buttermilk
• 2 large eggs
• 1/2 cup butter

Preparation

1. Preheat oven to 425°. Whisk together first 5 ingredients in a large bowl. Whisk together buttermilk and eggs; stir into cornmeal mixture just until combined. Heat a 10-inch cast-iron skillet in over. Add butter, and stir until butter and put back in oven until melted. Stir melted butter into cornbread batter and mix. Pour batter into hot skillet.
2. Bake at 425° for 25 to 30 minutes or until golden and cornbread pulls away from sides of skillet. Invert cornbread onto a wire rack; serve warm.