Step 1

Preheat oven to 400 degrees.

Step 2

Add the cornmeal, flour, baking powder, and salt to a mixing bowl. Stir to combine.

Step 3

Next add in the eggs, 1/4 cup melted butter, and buttermilk. Stir to combine. Be sure not to over mix the batter. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients.

Step 4

Place a 10 inch cast iron skillet on medium heat. Add 2 tablespoons of butter. Allow it to melt and then grease the entire skillet including the edges.

Step 5

While the skillet is hot, pour the mixture into the cast iron skillet.

Step 6

Remove the pan from the stove and place it in the oven to bake for 20-25 minutes or until a toothpick can be inserted and return clean.

Step 7

I like to cool the cornbread completely prior to slicing and let it cool for at least 20 minutes.

Step 8

A traditional method for removing the cornbread is to flip the cast iron skillet over and slice from there.