Combine the cornmeal, flour, baking powder, salt, baking soda and sugar in a mixing bowl. Add the buttermilk and egg, stirring to form a fairly smooth and thick batter, then stir in the melted butter.
Add the softened butter to the skillet in the oven; as soon as it melts, remove from the oven and tilt to coat the sides and bottom of the skillet. Pour in the batter. Return to the oven; bake (middle rack) for 17 or 18 minutes, until lightly browned on top and the cornbread has pulled away slightly from the edges of the pan.
Serve warm, or at room temperature.
Adapted from a recipe by Edna Fairchild, who is the author’s grandmother.
Tested by Jessica Weissman; email questions to firstname.lastname@example.org.
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The nutritional analysis is based on 8 servings.
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Calories: 160; Total Fat: 6 g; Saturated Fat: 3 g; Cholesterol: 35 mg; Sodium: 390 mg; Carbohydrates: 23 g; Dietary Fiber: 2 g; Sugars: 3 g; Protein: 4 g.