Skillet Corn Bread

1 1/2 cups cornmeal, preferable stone ground, which yields more character

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

1 tsp sugar (optional)

2 tbsp butter

1 large eggs, beaten lightly

1 1/2-2 cups buttermilk

Preheat the oven to 450 degrees F.

In a medium-size mixing bowl, combine the cornmeal, salt, baking soda, baking powder, and sugar (if using).

Place the butter in a skillet and heat in the oven until the butter just begins to bubble, 3-5 minutes.

Meanwhile, add the egg to the dry ingredients and then pour in 1 1/2 cups of the buttermilk. With a fork, whisk together, then switch to using a wooden spoon to combine. If the batter seems dry, add more buttermilk (which lends a custardy result).

Remove the skillet from the oven and immediately pour the batter on top of the sizzling butter. Return to the oven. Bake until golden on top, 15-20 minutes.