Put butter in a 10-inch cast iron skillet or a 10-inch pie pan, and place in the oven while preparing the batter.
Sift together flour, cornmeal, sugar, baking soda, baking powder, and salt in a large bowl.
In a separate, smaller bowl, blend eggs and buttermilk.
When the butter has melted, usually about 10 minutes, take the skillet from the oven and swirl the butter around to cover the bottom of the pan.
Pour most of the butter into the egg-buttermilk mixture and return the skillet to the oven.
Make a well in the dry ingredients and add the egg mixture.
Stir gently until evenly blended, but don't over-mix.
Remove the skillet from the oven and pour the batter into the skillet.
Bake for 25-30 minutes or until the top is golden and slightly crusty.
Cool the bread in the skillet, on a wire rack, for approximately 10 minutes before slicing it into wedges..
Fat: 5.165356 grams
Carbs: 31.352776 grams
Protein: 5.10817 grams
5075 Federal Blvd
San Diego, CA 92102