Heat oven to 400′. Put an 8″ or larger cast iron skillet in the oven to heat.
2 cups cornmeal
1 cup flour
1 tsp. salt
2 tsp. baking powder
2 Tbs. sugar
Add to eggs:
2 ½ cups milk
2 Tbs. butter
This is a good moment to pull the skillet out of the oven. Just put the butter in the skillet. The butter melts quickly, and also coats the skillet, which gives the cornbread that crisp buttery edge.
If the eggs and milk are room temperature, you can pour the melted butter in with them. If, like me, you grab them straight out of the refrigerator, adding hot butter risks curdling the eggs. You can temper in the egg if you know how to do that. When I don’t want to fuss that much I just dump the butter in the dry ingredients and then add the milk and eggs. Mix thoroughly and pour into skillet.
Bake 35 minutes or until knife inserted into cornbread comes clean.