Craig Claiborne's Southern Cornbread

I've been experimenting with cornbread recipes lately and this is one of my favorites. I don't bake it in a skillet, I use a regular 8 x 8 pan, and it comes out fine. Really yummy!

• Ready In: 1 hr
• Serves: 12

Ingredients

• 1⁄3 cup  sifted flour
• 1 1⁄2 cups  sifted cornmeal
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt, if desired
• 2  eggs
• 1  cup buttermilk
• 2  cups  whole milk
• 1 1⁄2 tablespoons butter

Directions

1. Preheat oven to 350 degrees F.
2. Sift the flour, cornmeal, baking soda, and salt into a mixing bowl.
3. Beat the eggs until foamy and stir them into the dry mixture.
4. Stir in the buttermilk and 1 cup whole milk.
5. Heat the butter in a 9 X 2-inch black skillet, and when it is very hot but not brown, pour in the batter.
6. Carefully pour the remaining 1 cup whole milk on top of the batter without stirring.
7. Place the dish in the oven and bake 50 minutes, or until set and baked through.
8. Slice into wedges.