This is a good basic cornbread recipe that's made in a cast iron skillet. I recommend using a 10-inch or 12-inch skillet. I make this cornbread for the Cornbread Stuffing with Mushrooms and Pancetta. This recipe can also be found at gardengirlrecipes.com.

Ingredients:

8 tablespoons unsalted butter (1 stick)

1¼ cups finely ground yellow cornmeal

3/4 cup all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon fine salt

2 large eggs

1½ cups buttermilk, shaken before using

Step 1: Heat Oven

Heat the oven to 450°F and place a large cast iron skillet in the oven.

Step 2: Combine Flour Mixture

Place the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine.

Step 3: Whisk Eggs & Buttermilk

Whisk eggs in a medium bowl until frothy, then whisk in buttermilk until incorporated.

Step 4: Combine Egg & Flour Mixture

Pour egg mixture into flour mixture and, using a rubber spatula or wooden spoon, stir until dry streaks are just incorporated. (Do not overmix.)

Step 5: Fold in Melted Butter

Melt 6 tablespoons butter and fold in until just combined, then let mixture sit for 5 minutes.

Step 6: Cast Iron

Remove the cast iron skillet from the oven and place 2 tablespoons of the butter. Swirl the melted butter around to coat the bottom of the pan.

Step 7: Bake

Pour the batter into the hot skillet and bake until golden brown and a knife inserted into the center comes out clean, about 15 minutes.

Step 8: Cool

Place the skillet on a wire rack to cool for 5 minutes before serving. To serve, let the cornbread cool for another 15 minutes before inverting onto a plate.