Skillet Corn Bread

• 1 1/2 cups yellow cornmeal (preferably stone-ground)
• 1 tablespoon sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 3/4 cups well-shaken buttermilk (do not use powdered)
• 1/2 stick unsalted butter
• Equipment: a well-seasoned 10-inch cast-iron skillet

1. Preheat oven to 425u0b0F with rack in middle. Heat skillet in oven 10 minutes.
2. Meanwhile stir together dry ingredients in small bowl. Whisk together eggs and buttermilk in a medium bowl.
3. Remove hot skillet from oven (handle will be very hot) and add butter, swirling skillet to coat bottom and side (butter may brown). Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal mixture into buttermilk mixture just until evenly moistened but still lumpy.
4. Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Turn out onto a rack and cool.

yellow cornmeal, sugar, baking soda, salt, eggs, wellshaken buttermilk, butter

Taken from www.epicurious.com/recipes/food/views/skillet-corn-bread-350595 (may not work)