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.
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