Ingredients

• 2 cups cornmeal
• 1 1/4 cup flour
• 1 Tbsp baking powder
• 2 tsp salt
• 2 tsp smoked paprika
• 1 tsp cayenne
• 1 Tbsp sugar
• 3 eggs
• 2 cups buttermilk
• 1 dollop of butter

Instructions

• Heat oven to 425F and place an oiled cast-iron skillet in to heat up with the oven.
• Stir dry ingredients together in a bowl.
• In another bowl, whisk eggs together and then whisk in buttermilk.
• After oven and skillet have had 20 minutes to heat up thoroughly, pour wet mix into dry mix and stir together gently, just enough to combine - don't overmix.
• Remove skillet from oven and drop butter into it, swirling around to coat the entire inside.
• Quickly pour the batter into the skillet (you should hear it sizzle) and smooth the top with a plastic spatula. Place into oven and bake for 25 minutes.
• When it is cooked, the cornbread should separate from the sides of the skillet. Serve immediately with more butter (duh).

Cornbread