3cups525g all-purpose stone ground yellow corn meal (I like Hodgson Mill)
2teaspoonssaltI like fine grain sea salt
Preheat the oven to 375°F. When the oven is preheated, place a 10-inch cast-iron skillet in the oven while you prepare the batter.
Melt the unsalted butter in a small saucepan or in the microwave at 30 second intervals. Set aside one tablespoon of the melted butter.
Whisk the eggs together well in a medium bowl and pour in the buttermilk; stir until well mixed.
In a separate large bowl, whisk together the corn meal, baking powder, soda and salt. Add the buttermilk mixture and melted butter; stir together with a wooden spoon.
Open the oven door and pull out the oven rack with the cast-iron pan on it. Carefully pour in the 1 tablespoon reserved butter and brush the pan until the interior is completely covered. (Please pay attention that your forearms do not touch the oven rack to avoid burns – been there too many times!) Pour the batter into the pan; the batter will sizzle. It’s okay if the batter looks a little ragged on top. Just smooth it evenly the best that you can with the wooden spoon.
Bake for 25-30 minutes, or until a skewer inserted in the center comes out clean.
Serve slices warm with salted butter.
Slices re-heat well in the microwave at 20-30 seconds cook time, or you can stuff slices with butter and wrap them in foil before re-heating them in the oven for about 10 minutes at 350°F.
Keyword butter, buttermilk, yellow stone ground corn meal