We like ours made with stoneground non GMO cornmeal and no wheat flour.
I mixed this up tonight and wanted to remember what I did:
Start heating a cast iron pan in a 400 oven.
- 2 cups stone ground corn meal
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1/4 cup melted butter
- 2 eggs
- 1 cup buttermilk
Stir the dry ingredients together in a batter bowl.
Stir the buttermilk, eggs and melted butter together in a smaller bowl then dump that mixture into the dry ingredients and stir together.
When the oven comes to temp, toss about 2 tablespoons of butter into the pan and let it melt. Pour the batter over the melted butter and let the cornbread bake until done about 15 minutes.