Preheat the oven to 425 degrees.

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 and buttermilk and whisk to fully combine. Stir the wet ingredients into the dry ingredients and mix until no dry spots remain. Melt 2 Tbsp of the butter and gently fold into the batter.

Add the remaining 2 Tbsp butter to a 9” cast iron skillet and put in the hot oven. Let heat until the butter is melted, about 5 minutes. Remove the skillet from the oven. 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 15-18 minutes or until a tester comes out clean with not crumbs attached. Cool slightly and serve from the pan. Enjoy!