Ingredients

4 cups yellow cornmeal (whole kernel preferred)
1 cup unbleached all-purpose flour
6 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup butter
3 medium eggs
2 cups buttermilk

Directions

Preheat oven to 375 degrees. Sift dry ingredients in a large mixing bowl. Cut in all but 2 tablespoons of the butter. Add eggs and buttermilk and beat until a smooth, thick batter forms.

Melt reserved 2 tablespoons butter in a 10 1/4-inch black iron skillet, about 2 inches deep.

Pour batter into hot skillet and place skillet in oven. Bake for 30 minutes and check the bread. It should be lightly browned and slightly split open on top. If it's not done, give it 10 to 20 minutes more.

Remove from oven, divide into sections and butter immediately. Serves 6.