Inspired by Food and Wine Magazine, I've created a Simple Skillet Cornbread that is ready in about 30 minutes. It pairs perfectly as a side during summer cookouts and BBQs, with chili in the cooler months, and freezes well to enjoy later.
Preheat a 9 inch (seasoned) cast iron skillet in a 450 degree F oven for at least 10 minutes.
In a large bowl, whisk together the cornmeal, salt, baking powder, and baking soda.
Make a well (hole) in the center of the mixture and drop in the buttermilk, eggs, and melted butter. Use a fork to mix the wet and dry ingredients together until thoroughly combined.
Pour the cornbread batter into the hot skillet (I didn't even take it out of the oven to do this), and bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, about 18 minutes.
Serve warm and freeze the leftovers for a rainy day!