Skillet Cornbread

Place butter in a 9-inch cast iron skillet and place into hot oven for 10 minutes.

Meanwhile, in a large bowl whisk buttermilk, eggs, sugar and salt.

In a medium bowl combine cornmeal, flour and baking soda; set aside.

Remove skillet from oven and carefully pour all but about 1 teaspoon melted butter into buttermilk mixture. Stir in cornmeal mixture and whisk until mostly smooth.

Pour batter into hot skillet and bake 25 minutes or until golden and edges pull away from sides of skillet.

Remove from oven and cool slightly. Serve warm.