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.