Preheat oven to 425*F.

Place butter in center of a well seasoned cast iron skillet.

Place skillet in oven, and allow to heat until butter is melted and bubbly. This helps create that awesome crispy edge.

While the skillet is heating, mix the dry ingredients in one bowl, and the wet ingredients in another.

Wait until the butter is just starting to bubble to mix the two bowls.

Mix the dry and wet ingredients until they are incorporated, but do not over mix.

Pour the batter into the center of the skillet, and place immediately back into the oven.

Bake 22-26 minutes, until a toothpick inserted in the middle comes out with a hint of crumbs.

For a little more sweet, drizzle a tablespoon or so of honey on top of the cornbread in the last few minutes of baking.

Let cool in skillet for five minutes, then turn out onto a plate.