pan-cooked cornbread (for cornbread chorizo stuffing)

1 tbs butter
1 3/4 cups yellow cornmeal
1 tbs sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup milk

Position oven rack in upper third of overn and preheat to 450F. Place a heavy, 9" cast iron skillet inside.

Whisk together the cornmeal, sugar, baking soda, baking powder and salt. In a separate bowl, whisk eggs until froths. Whisk in buttermilk and milk. Add wet ingredients to dry and whisk until just blended.

Add butter to hot pan. Pour in batter all at once. Bake until top is browned and centre is fim when pressed, 20 minutes.