Ingredients

• 2 cups Coarse Grind Cornmeal
• 1 ½ cups Buttermilk
• ¾ cup Plain Yogurt or Sour Cream
• 2 Eggs
• ¼ cup Melted Butter
• 2 Tbsp Granulated Sugar
• 2 tsp Baking Powder
• 1 ¼ tsp Salt
• 1 tsp Baking Soda
• 2 Tbsp Butter for pan

Instructions

1. Combine cornmeal and buttermilk in a large bowl. Let sit for 30-45 minutes.
2. Meanwhile, place a 10-inch cast iron skillet in the oven and preheat to 425°F.
3. Add yogurt or sour cream, eggs, melted butter, sugar, baking powder, salt and baking soda to the cornmeal mixture and mix well.
4. Using a hot pad, carefully remove the hot skillet from the oven. Place remaining 2 tablespoons butter in the skillet and swirl or spread until melted. Pour batter into the hot skillet and carefully return the filled skillet to the hot oven.
5. Reduce heat to 375°F and cook until set, about 25 minutes.