Crisp-edge skillet cornbread

What goes in

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2 eggs
• 1 cup buttermilk
• 4 tablespoons melted butter, divided

Make it

1. Put a 10-inch cast-iron skillet in the oven and heat to 425°F.
2. Whisk the dry ingredients. In another bowl, whisk the eggs, buttermilk, and 2 tablespoons butter.
3. Fold wet into dry just until no dry pockets remain.
4. Carefully take out the hot skillet. Add the remaining butter and swirl it up the sides.
5. Pour in the batter. Bake until deeply golden and a tester comes out clean, 18 to 22 minutes.

Make it yours

Fold in scallions, chopped chiles, or a handful of cheddar. For a sweeter table, serve honey on the side instead of putting it in the batter.