Skillet Cornbread

This versatile recipe can be made in a skillet or baked in corn stick molds.

Ingredients
1 1/2 cups cornmeal, preferably white water-ground
1/2 cup all-purpose flour
1 tablespoon double-acting baking powder
1 teaspoon salt
2 eggs
1 1/2 cups buttermilk
1 tablespoon butter, melted

Directions
Preheat the oven to 350°F.
Combine the cornmeal, flour, baking powder and salt and sift them into a deep bowl. In a separate bowl, beat the eggs lightly with a wire whisk or fork, then add the buttermilk and mix well. Pour the liquid ingredients over the dry ones and, with a wooden spoon, stir them together until the batter is smooth. Do not over-beat.