1 cup yellow corn meal
1 cup flour
2 tablespoons sugar or more, to taste
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs, lightly beaten
2 cups buttermilk or just make sour milk adding 2 tablespoons vinegar to make 2 cups milk
2 tablespoons slightly heated oil
small amount of corn meal to sprinkle in bottom of pan

Preheat oven to 325°F

Combine dry ingredients in mixing bowl. Prepare 8 or 10 inch cast iron skillet by heating 3 to 4 Tablespoons of oil over burner until skillet is hot and then coat skillet with oil on bottom and all sides. Then in separate bowl combine buttermilk or vinegar/mild mixture and eggs. Then pour milk/egg mixture into dry ingredient mixture and throuly combine. Mixture should have bubbles but no dry lumps.

Sprinkle a small amount of cornmeal in preheated skillet and brown slightly... while pan is hot, pour mixture into skillet.

Bake in preheated 325°F oven for 25-30 minutes until top springs back when done.

Remove from oven and cool slightly. Slice into 8 or more servings.

Recipe can be cut in half for same results. Bake for same time at same temp. Recommend only 8 inch cast iron skillet with half recipe.

Submitted by: Barbara Jean Calk