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Crack your eggs into a measuring cup, lightly beat, and top up the container to 2 cups (or 500ml) with buttermilk. Let this sit to take some of the chill off, while you prep the rest.
Preheat oven to 400°F/200°C.
Place all dry ingredients into a mixing container, and stir to combine well.
Place your butter and/or other tasty cooking fat like bacon grease into a roughly 8 inch/20 cm medium sized cast iron skillet or an 8"x8" (20cmx20cm) square Pyrex dish. Toward the end of oven preheating, place the pan into the oven to melt the fat.
When the oven is heated, take your bowl of dry ingredients and stir in your egg/buttermilk mixture. You want a fairly smooth batter without big clumps, but without overstirring to knock the leavening bubbles out.
Remove your baking pan with melted fat. Pour a tablespoon or two of the fat into your batter, and gently stir to incorporate.
Place the baking pan back to finish heating until it is starting to get sizzling hot. Once it is good and hot, stir up the batter and pour it into the hot pan.
Bake your bread for 25-30 minutes. Better check after 25, but it may take slightly over 30. The whole top should be browned.
Let sit for about 10 minutes after removing from the oven, and dig in!