Averie Cooks

-1 Preheat oven to 400F, add 2 tablespoons butter to a 9-inch cast iron skillet (such as LeCreuset Enameled Cast Iron Skillet or the Lodge Pre-Seasoned Cast Iron Skillet) and place it in the oven for 5 minutes to melt the butter and preheat the skillet. While waiting, move on to the next steps.
-1 To a large bowl, add all the dry ingredients, through salt, and whisk to combine.
-1 Make a well in the center of the bowl; set aside.
-1 To a medium bowl, add the buttermilk, eggs, remaining 6 tablespoons melted butter, and whisk to combine.
-1 Pour the wet ingredients into the well you created in the bowl of dry ingredients.
-1 Gently stir the ingredients together; don't overmix.
-1 Remove the preheated cast iron skillet from the oven, making sure use a potholder because the handle will be very hot!
-1 Carefully transfer the batter into the cast iron skillet, smooth the top lightly with a spatula, and bake for about 20 to 23 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs; start checking at about 15 to 17 minutes. Because cast iron skillets all vary in their thickness and heat conductivity, and because ovens and climates and ingredients vary, make sure to check your cornbread for doneness given your variables.
-1 Serve immediately with your favorite soup, chili, as a holiday side dish; add an extra pat of butter to garnish and/or drizzle with honey for a sweeter flavor. Cornbread is best warm and fresh but extra will keep airtight at room temp for up to 5 days or in the freezer up to 3 months.