1stick (1/2 cup) cold unsalted butter, cut into pieces
1 1/4cupscornmeal (preferably stone-ground; not coarse)
1/4cupall-purpose flour
1tablespoonsugar
1teaspoonbaking soda
1/2teaspoonsalt
1 1/2cupswell-shaken buttermilk
2large eggs
Special equipment:
a 9 1/2- to 10-inch well-seasoned cast-iron skillet
Put oven rack in middle position and preheat oven to 450°F. Add butter to skillet and heat in oven until melted, about 5 minutes, then carefully pour into a medium bowl.
Whisk together cornmeal, flour, sugar, baking soda, and salt in a large bowl.
Whisk buttermilk and eggs into melted butter, then stir into cornmeal mixture until just combined. Pour into hot skillet and bake until a wooden pick or skewer inserted in center comes out clean, 15 to 20 minutes. Cool in skillet on a rack 5 minutes, then invert onto a platter and serve warm or at room temperature.