- 3 cups white cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons kosher salt
- 2 large eggs, lightly beaten
- 3 cups well-shaken buttermilk
- 3 sticks (1 1/2 cups) unsalted butter, melted
- Special equipment: 2 (10-inch) well-seasoned cast-iron skillets
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PREPARATION
Heat dry skillets in upper and lower thirds of oven while preheating oven to 450°F.
Whisk together cornmeal, flour, baking powder and soda, and salt. Add eggs, buttermilk, and 1 cup melted butter, then quickly stir together.
Remove hot skillets from oven. Divide remaining 1/2 cup melted butter between them, then divide batter between pans. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden and a tester inserted in center comes out clean, 15 to 20 minutes total.
Cooks' note: • If you are making corn bread ahead for croutons, reheat remainder in skillets or wrapped in foil, in a 350°F oven 10 to 15 minutes before serving.
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