Servings: 4

¾ cup unsalted butter ¾ cup unsalted butter
¾ cup white sugar ¾ cup white sugar
3 eggs 3 eggs
1¾ cup buttermilk* 1¾ cup buttermilk*
¾ teaspoon baking soda ¾ teaspoon baking soda
1½ cup corn meal 1½ cup corn meal
1½ cup all-purpose flour 1½ cup all-purpose flour
¾ teaspoon salt ¾ teaspoon salt

Preheat oven to 375° and place a seasoned 12” cast iron skillet inside.
Melt butter in microwave (approximately 40 to 45 seconds.) Once melted, combine with white sugar in a large bowl.
Beat eggs in small bowl, then thoroughly combine with butter mixture.
Stir baking soda into buttermilk and add to mixing bowl.
Combine cornmeal, flour and salt together in a separate bowl, and then slowly stir into wet ingredients. Combine thoroughly to form a thick batter. (If batter is too thick, add additional buttermilk, 1 tablespoon at a time, to achieve desired consistency).
Carefully remove preheated skillet from oven with potholders or oven mitts, and pour prepared batter into pan. Using a rubber spatula, smooth batter to an even depth.
Return to oven and bake for 25 to 30 minutes, or until top is a golden brown and a  toothpick inserted in the middle comes out clean.

Kitchen Tip:  this recipe is designed for a 12” cast iron skillet. If you are using a smaller skillet, use the remaining batter to make cornbread muffins.  Kitchen Tip:  this recipe is designed for a 12” cast iron skillet. If you are using a smaller skillet, use the remaining batter to make cornbread muffins.
Kitchen Tip: * You can substitute ¼ cup + 3 tablespoons milk and 1cup + 2 tablespoons Greek yogurt for the buttermilk. Thoroughly combine milk and yogurt in separate bowl before adding.  Kitchen Tip: * You can substitute ¼ cup + 3 tablespoons milk and 1cup + 2 tablespoons Greek yogurt for the buttermilk. Thoroughly combine milk and yogurt in separate bowl before adding.