¼cup(½ of a stick) salted butter,melted (use unsalted butter if you prefer a less-salty cornbread)
2tablespoonsvegetable oil or bacon grease,for coating the skillet
Instructions
Heat an 8-inch, 9-inch, or 10-inch cast iron skillet in the oven while you preheat the oven to 450°F. If you don't have a cast iron skillet, you can use an 8-inch or 9-inch rectangular baking pan.
In a large bowl, whisk or stir together the cornmeal, eggs, buttermilk, and melted butter. Stir just until combined; do not over-mix.
Carefully remove the hot skillet from the oven. Add the oil to the hot skillet; spread to coat on the bottom and sides (I use a pastry brush for this). Pour the batter into the greased skillet.
Bake until golden brown on top and a toothpick inserted in the center of the cornbread comes out clean, about 15 minutes.
Video
Notes
Make sure that you're using self-rising cornmeal mix -- not plain cornmeal. The self-rising mix includes some flour, salt, and leavening agents in addition to the cornmeal.