Method
- Heat the oven to 425°F. Put a 10 inch cast-iron skillet in the oven to heat.
- Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt.
- Whisk in the buttermilk and eggs. Melt 4 tbsp of the butter and stir it in.
- Carefully add the remaining 2 tbsp butter to the hot skillet and swirl to coat.
- Pour in the batter. It should sizzle.
- Bake 20 to 25 minutes until golden and a toothpick comes out clean.
- Cool 5 minutes, then slice into wedges.
Kitchen tipA preheated pan is what builds the crisp, brown crust.