Cast Iron Cornbread
1 1/1 cups coarsely ground cornmeal
3/4 cup all purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soca
1/2 cup whole milk
1 cut buttermilk
2 eggs, slightly beaten
8 tablespoons unsalted butter, melted.
Preheat over 425* and place 9 inch skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda. Whisk in the milk, buttermilk and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the over. Reduce oven temperture to 375*. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean. 20-25 minutes. Allow to cool 15 minutes and serve.