Makes one 12-inch round
| 2 | eggs |
| 2 | teaspoons salt |
| 1 | teaspoon baking soda |
| 2 | cups stoneground yellow cornmeal |
| 1½ | cups buttermilk, or more as needed |
| 4 | tablespoons (½ stick) unsalted butter |
1. Set the oven at 425 degrees.
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2. In a bowl, whisk the eggs. Whisk in the salt and baking soda. Sprinkle in cornmeal. Slowly stir in enough of the buttermilk, starting with 1½ cups, to make a medium-thick batter, neither thin nor stiff. You may need as much as ½ cup more.
3. In an 11-to-12-inch cast-iron skillet over medium heat, melt the butter. When skillet and butter are very hot, quickly stir half the butter into the batter. Immediately pour the batter into the remaining butter in the skillet.
4. Bake on the bottom rack of the oven for 5 minutes. Transfer to the middle rack and continue baking for 15 to 20 minutes until the top is golden. John Burgess. Adapted from “Southern Food”