Skillet Corn Bread

• 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 tablespoon sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups well-shaken buttermilk
• 2 large eggs
• Special equipment: a 9 1/2- to 10-inch well-seasoned cast-iron skillet

1. Put oven rack in middle position and preheat oven to 450F.
2. Add butter to skillet and heat in oven until melted, about 5 minutes, then carefully pour into a medium bowl.
3. Whisk together cornmeal, flour, sugar, baking soda, and salt in a large bowl.
4. Whisk buttermilk and eggs into melted butter, then stir into cornmeal mixture until just combined.
5. Pour into hot skillet and bake until a wooden pick or skewer inserted in center comes out clean, 15 to 20 minutes.
6. Cool in skillet on a rack 5 minutes, then invert onto a platter and serve warm or at room temperature.

butter, cornmeal, allpurpose, sugar, baking soda, salt, wellshaken, eggs, castiron skillet

Taken from www.epicurious.com/recipes/food/views/skillet-corn-bread-109644 (may not work)