Ingredients
1
stick (1/2 cup) cold unsalted butter, cut into pieces
1
1/4 cups cornmeal (preferably stone-ground; not coarse)
1/4
cup all-purpose flour
1
1/2 cups well-shaken buttermilk
Special equipment: a 9 1/2- to 10-inch well-seasoned cast-iron skillet
Directions
1.
Put oven rack in middle position and preheat oven to 450°F. Add butter to skillet and heat in oven until melted, about 5 minutes, then carefully pour into a medium bowl.
2.
Whisk together cornmeal, flour, sugar, baking soda, and salt in a large bowl.
3.
Whisk buttermilk and eggs into melted butter, then stir into cornmeal mixture until just combined. Pour into hot skillet and bake until a wooden pick or skewer inserted in center comes out clean, 15 to 20 minutes. Cool in skillet on a rack 5 minutes, then invert onto a platter and serve warm or at room temperature.
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