Ingredients

1 ½ Cups coarse cornmeal

1 teaspoon baking soda

¼ teaspoon kosher salt

2 eggs

1 ½ cups buttermilk

4 tablespoons unsalted butter, softened

Preparation

  1. Heat oven to 425. Place a 10 inch cast iron or heavy oven proof skillet in the oven; heat 15 minutes

  2. Stir cornmeal, baking soda and salt together in a bowl until blended; set aside. Whisk eggs in a small bowl; stir in buttermilk. Pour into cornmeal mixture; stir until blended.

  3. Remove skillet from oven. Place butter in pan; swirl until melted. Pour in batter.  Return skillet to oven.  Bake until puffed and golden, 20-25 minutes.  Invert onto platter or serve hot from skillet.