2 c. self rising cornmeal, white or yellow
3 tbsp. all purpose flour
1 to 2 tbsp. sugar
2 tbsp. vegetable oil
1 3/4 c. buttermilk
2 beaten eggs

Mix above in bowl and stir. Additional milk may be needed, depending on dryness of mixture.

Preheat oven 425 degrees. In 8 to 9 inch ovenproof pan, place 1 stick of butter and slowly heat on top burner until melted. Pour mixture into the heated pan with the butter. Bake cornbread for about 30 minute or until brown as you like.