Nathan's Cast Iron Corn Bread

·       1 ¼ cups coarsely ground cornmeal

·       ¾ cup all-purpose flour

·       ¼ cup granulated sugar

·       1 tsp. kosher salt

·       2 tsp. baking powder

·       ½ tsp. baking soda

·       1/3 cup whole milk

·       1 cup buttermilk

·       2 eggs, lightly beaten

·       8 tbsp. unsalted butter, melted

The cast iron makes this recipe! Preheat oven to 425° and place a 9-inch cast iron skillet inside to heat while making batter. In large bowl, whisk together cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all melted butter, reserving about 1 tbsp. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375°. Coat bottom and sides of hot skillet with remaining butter. Pour batter into skillet and place in center of oven. Bake 20-25 min. or until center is firm and a toothpick comes out clean. Allow to cool for 10-15 minutes and serve immediately!