1 1/4 cups stone-ground white cornmeal (not self-rising)
1/2 cup all-purpose flour
1/4 cup stone-ground yellow grits
4 teaspoons baking powder
1 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup butter
Preheat oven to 425 degrees. Place a 10-inch cast-iron skillet in oven to heat.
In a separate bowl, whisk together buttermilk and eggs. Add buttermilk mixture to cornmeal mixture, stirring until just combined.
Remove skillet from oven and add butter to hot skillet. When butter has melted, swirl skillet to coat bottom and sides. Pour excess butter into cornbread batter and stir to combine. Pour batter into skillet.