1Put a well-oiled 9-inch cast iron skillet into a cold oven and heat to 400ºF. Meanwhile, in a large bowl, combine the eggs and butter. Work together with fork. Stir in remaining ingredients until well mixed.
2Carefully remove hot skillet from oven and pour batter into hot skillet. Return the pan to the oven and bake until the cornbread is firm to the touch - about 1 hour or until crust is a deep golden brown. Cut into wedges; serve hot.