Skillet Buttermilk Cornbread

Preheat oven to 375 F.

Melt the butter over medium heat in a large oven-safe skillet. Once butter is completely melted, remove from heat and add in the sugars. Stir well. Set the mixture aside for five minutes to allow it to cool a bit.

When the mixture is still warm but not hot, add in the eggs. Mix well.

In a small bowl, add the baking soda to the buttermilk and mix to combine. Pour this into the skillet mixture. Mix in the remaining dry ingredients. Stir until the the batter is smooth with only a few lumps.

Transfer skillet to the oven and bake for 30 minutes. When done, remove it from the oven and let the cornbread cool for a few moments before cutting and serving. Store leftovers in an airtight container.

*I have substituted 1/2 cup wheat flour for an equal amount of all purpose flour. The result is slightly less sweet and moist. Still delicious.