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Cornbread: Carolina Skillet Bread

Source of Recipe

Nothin' Finer - Chapel Hill Service League


List of Ingredients

2 tablespoons butter -- melted, divided
1 1/2 cups stone-ground yellow corn meal
1/2 cup flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon baking soda
1 1/2 cups buttermilk
2 large eggs -- lightly beaten



Recipe

Spread 1 tablespoon of the butter in a 9- or 10-inch oven-proof pan. A seasoned cast iron skillet is best. Heat the pan in a preheated 425 degree oven.
Mix cornmeal, flour, sugar, salt and baking soda. Add buttermilk, eggs, and 1 tablespoon of remaining butter. Mix until smooth. Pour into hot skillet.
Bake 15 minutes or until lightly browned. Cut into 12 wedges or squares.
Serves 12.