Buttermilk Cornbread
1/3 cup butter
2 cups self-rising white cornmeal mix like White Lily
3/4 cup all-purpose flour
1 Tablespoon sugar
2 1/4 cups buttermilk
2 large eggs
Place butter in a 10-inch cast-iron skillet, and heat in a 425 degree oven 5 minutes or until melted.
Combine cornmeal mix, flour, and sugar in a large bowl.
Stir together buttermilk and eggs. Add to dry ingredients; stir just until moistened. Pour over melted butter in skillet.
Bake at 425 degrees for 25 to 30 minutes or until golden. Cut into wedges. Makes 6 servings.