Ingredients
1 tbsp. butter
1/2 cups cornmeal
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. sugar
1 large egg
1-1/2 cups buttermilk
2 tbsp. butter

Directions
Preheat oven to 450 F. Grease a 12-inch skillet with a tablespoon of butter, leaving any excess in the skillet. Place the skillet in the oven.

In a large bowl, sift the dry ingredients together. In a medium bowl, whisk the egg until frothy, then whisk in the buttermilk. Add the wet ingredients to the dry ones and mix thoroughly. Melt two tablespoons of butter in a small skillet over low heat then whisk the melted butter into the batter.

When the butter in the large skillet is smoking, carefully remove the skillet from the oven and swirl the butter around to coat the bottom and sides of the skillet evenly. Pour the batter into the skillet, it should sizzle. Bake for 15 minutes or until the top of the bread is golden brown and the edge has pulled away from the side of the skillet. Remove from oven. Makes 6 servings.