Buttermilk Skillet Corn Bread

3 T. butter
1 cup flour
1 cup cornmeal
2 T. sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 large eggs, lightly beaten
2 cups buttermilk

Heat the oven to 400°. Put the butter in a 10" cast-iron skillet (or a 10" deep dish pie pan) and put it in the oven while you prepare the batter.

Sift the flour, cornmeal, sugar, soda, powder and salt into a large bowl. In a separate bowl, combine eggs and buttermilk.

When butter has melted, remove skillet from oven. Swirl pan to spread the butter, then pour most of the butter into the liquid ingredients. Make a well in the dry ingredients and add the liquid. Stir the batter until evenly mixed, then pour into the hot skillet.

Bake the bread 25-30 minutes or until the top is golden and crusty, then cool it in the pan on a wire rack for 10 minutes before slicing.

**Recipe from familyfun.com