Yellow cornmeal along with all-purpose flour, baking powder, and salt for the dry ingredients.
- Add melted butter. - Combine dry ingredients - eggs, buttermilk, melted butter. Stir. - Pour mixture into the pan. Bake.
Be sure to add batter to a piping hot, buttered skillet.
If using baking dish, you won't get crispy edges. The edges are soft.
Be sure not to over-mix the batter. Overmixing leads to cracks on top of the cornbread.
Wrap in foil or plastic and place in the freezer for up to 2-3 months.