3/4 c. yellow cornmeal
2 1/4 c. all-purpose flour
3/4 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. buttermilk
3/4 c. (1 1/2 sticks) butter, melted
3 eggs, beaten

In a large bowl measure cornmeal, flour, sugar, baking powder and salt. Blend well. Add buttermilk and butter slowly. Pour in eggs. Stir only enough to blend the mixture thoroughly. Pour into 9 x 9 x 2, baking pan (greased) and level with a spoon or spatula.

Bake in 400 degree preheated oven until the bread tests done when pierced with a metal skewer, wooden toothpick, or the blade of a knife. If it comes out clean and dry, the corn bread is done. Cut into squares.