In a large bowl, mix together the cornmeal, flour, salt, sugar, and baking soda. In a medium sized bowl, lightly beat the eggs. Add the milk, buttermilk and melted butter and whisk to fully combine. Stir the wet ingredients into the dry ingredients and mix until no dry spots remain. Let batter sit for 40 minutes.
10 minutes before baking place 12” cast iron skillet in hot oven. The hot cast iron will help the batter rise quickly.
Remove cast iron skillet from the oven and add 2 Tbsp clarified butter. Swirl the butter around the bottom of the pan and up the sides to coat them. Immediately pour in the batter and return to the oven. Bake for 13-16 minutes or until a tester comes out mostly clean with very few crumbs attached. Cool slightly and tip bread out onto a cooling rack. Enjoy!
Notes
Baking this cornbread in your well-seasoned skillet gives it a flavor unlike any other.