This went so well with chili and was very well-recieved by our company. My kids loved it with honey on top. (I decreased the sugar by just a tad- probably 1 tablespoon. So I just used a scant 2/3 cup sugar). This recipe has you mixing up the batter in a large skillet (the same one you melt the butter in). After mixing the batter, you pour it into your cast-iron skillet.... don't bake the batter in the same skillet you mixed it. The original recipe just uses an 8-inch square baking pan, so just use that if you don't have a cast-iron skillet. You will probably need to bake for a longer amount of time if you do that.
adapted from Allrecipes
1/2 cup butter
2/3 cup white sugar
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
1.Preheat oven to 375 degrees F (175 degrees C). Pour about a half-teaspoon of oil into a 10-1/2" cast-iron skillet and put it into the oven while it is preheating.
2.Melt butter in another large (12-inch) skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared cast-iron skillet.
3.Bake in the preheated oven for 15-25 minutes, or until a toothpick inserted in the center comes out clean.
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