(This recipe is adapted from A Chef's Kitchen in Williamsburg, VA. I add a bit more sugar than the original.)
1-3/4 cups stone-ground yellow corn meal
2 Tbsp sugar
1 tsp salt
1 tsp baking soda
1 tsp aluminum-free baking powder
1 egg
2 cups buttermilk
1 Tbsp butter
1. Place a well-seasoned 10-inch cast iron skillet in the oven. Preheat the oven to 450 degrees. Allow the pan to remain in the oven 5 minutes after the oven is preheated.
2. Place the corn meal, sugar, salt, baking soda, and baking powder in a mixing bowl and mix together. Add the egg and buttermilk and mix smooth.
3. Add the butter to the skillet allowing it to melt and to brown; swirl it to cat the pan and edges.
4. Pour in the cornbread batter and bake for 12 minutes or till firm in the center. (You can check with a toothpick.) Turn the cornbread out onto a cutting board, presenting the cornbread bottom-side up. Serve fresh and warm.
Makes 8 large wedges.