- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Generously butter a 25 cm (10-inch) cast iron or non-stick skillet. Set aside.
- In a bowl, combine the dry ingredients. Make a well in the centre and add the buttermilk and eggs. Mix thoroughly with a whisk. Stir in the butter.
- Pour into the skillet. Bake for about 30 minutes or until a toothpick inserted in the centre comes out clean. Let cool. Serve warm or cold with chili or soup.
Be aware that when buying a litre of buttermilk, the leftover can be frozen for your next recipe.
If you can’t find buttermilk, replace it with milk combined with 5 ml (1 tsp) of white vinegar per of 250 ml (1 cup).