Cornbread, a quick bread traditionally served with dinner in the South, consists of a baked mixture of cornmeal and other ingredients; once baked, it is cut into wedges and served hot with butter. Cornbread is usually baked in a cast-iron skillet or in a cake pan.
To make a quick and easy pan of cornbread, preheat the oven to 425 degrees. If baking the cornbread in a cast-iron skillet, grease the skillet with oil and place it inside the oven while it preheats. Remove the skillet when it is time to pour the batter. This gets the skillet hot and gives the cornbread a crunchy crust once baked. If not using a cast iron skillet, grease a round cake pan and set it aside.
Mix together 1 cup cornmeal, 3/4 cups of all-purpose flour, 1 tablespoon of sugar, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda and 1/4 teaspoon of salt in a bowl. Add 2 large eggs, 1 1/2 cups of buttermilk and 6 tablespoons of melted butter to the dry mixture. Stir the ingredients together to form a thick batter.
Pour the batter into the skillet or pan. Bake the cornbread for 20 to 25 minutes. Let the cornbread rest for 10 minutes before serving.