Buttermilk Cornbread

Directions

1. 1
   Preheat the oven to 450F.
2. 2
   Place the butter in a 10 1/2-inch cast-iron skillet or ovenproof baking dish and heat in the oven for 10 to 15 minutes.
3. 3
   Meanwhile, in a bowl, combine the cornmeal, salt, and baking soda.
4. 4
   Set aside.
5. 5
   In a large measuring cup, combine the buttermilk and egg.
6. 6
   Add the wet ingredients to the dry and stir to combine.
7. 7
   Remove the heated skillet from the oven and pour the melted butter into the batter.
8. 8
   Stir to combine, then pour the batter back into the hot skillet.
9. 9
   Bake until golden brown, 20 to 25 minutes.
10. 10
    Instead of baking in a skillet, this batter may be prepared as muffins.
11. 11
    Preheat the oven to 425F.
12. 12
    Melt the butter in a small pan over low heat or in the microwave.
13. 13
    Prepare the batter as directed; after mixing with the melted butter, spoon the batter into a 12-cup standard muffin tin, filling each cup no more than two-thirds full.
14. 14
    Bake for 25 to 30 minutes.