Preheat oven to 425
degrees.
Preheat a 9 inch
cast iron skillet in the oven for at least 5 minutes.
In a large bowl,
whisk together flour, corn meal, sugar, baking powder and salt. In another
bowl, combine the eggs, buttermilk, and melted butter. Add the dry
ingredients to the wet ingredients and stir with a large spatula. Use only
enough strokes (15 - 20) to just blend ingredients.
Take the preheated
cast iron skillet and grease with solid shortening (or butter). Swirl to
cover bottom. Pour in the batter and return to the oven. Bake until
the top is dry to the touch and the edges are browned (about 25 minutes). The bread should
separate from the sides of the pan and a tester should come out clean. Let
the bread rest for a few minutes before serving.
Yield: 6
servings