Corn Bread

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 3 cups buttermilk well-shaken
• 2 large eggs lightly beaten
• 1 cup flour all-purpose
• 2 teaspoons kosher salt 
• 1.5 cups butter unsalted melted
• 3 cups cornmeal white

Equipment

• oven
• whisk
• aluminum foil

Directions

1. Heat dry skillets in upper and lower thirds of oven while preheating oven to 450°F.
2. Whisk together cornmeal, flour, baking powder and soda, and salt.
3. Add eggs, buttermilk, and 1 cup melted butter, then quickly stir together.
4. Remove hot skillets from oven. Divide remaining 1/2 cup melted butter between them, then divide batter between pans.
5. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden and a tester inserted in center comes out clean, 15 to 20 minutes total.
6. • If you are making corn bread ahead for croutons, reheat remainder in skillets or wrapped in foil, in a 350°F oven 10 to 15 minutes before serving.