8 Servings 30 min Cook
1 3/4 Cup Buttermilk
2 Extra large Egg
1/2 Tsp Salt
1 1/2 Tsp Baking Soda
1 1/2 Cup Cornmeal
1/2 Stick Butter
1 Tbsp Suga
Preheat oven to 425F with rack in middle.
Heat skillet in oven
Meanwhile stir together dry ingredients in small bowl.
Shake buttermilk well in a closed container.
Whisk together eggs and buttermilk in a medium bowl.
Whisk hot butter into buttermilk mixture and return skillet to oven.
Stir cornmeal mixture into buttermilk mixture just until evenly moistened but still lumpy.
Scrape batter into hot skillet and bake until golden, 20 to 25 minutes.
Turn out onto a rack and cool.