1 cup plain yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
2 cups buttermilk
2 large eggs
1/2 cup butter
-Preheat oven to 425°F.
-Whisk together first 5 ingredients in a large bowl.
-Whisk together buttermilk and eggs; stir into cornmeal mixture just until combined.
-Heat a 10-inch cast-iron skillet over medium-high heat until it just begins to smoke.
-Add butter, and stir until butter is melted.
-Stir melted butter into cornbread batter.
-Pour batter into hot skillet.
-Bake at 425° for 25 to 30 minutes or until golden and cornbread pulls away from sides of skillet.
-Invert cornbread onto a wire rack; serve warm.