1 1/2 c. yellow cornmeal
1/2 c. all-purpose flour
1/2 c. sugar
1 c. milk
1 c. buttermilk
2 eggs
1 tsp. baking soda
1 tsp. salt
2 tbsp. butter
1 c. milk

In large mixer bowl, combine all ingredients except butter and 1 cup milk. Beat at low speed, scraping bowl often, until smooth (1 to 2 minutes). In heavy oven-proof 10" skillet melt butter over low heat; pour batter into skillet. Pour remaining 1 cup milk over batter, do not stir. Bake for 35 to 45 minutes or until center is firm to the touch. Serve warm. Yield: 8 servings.

TIP: 9" square baking pan can be used in place of skillet. Bake at 350 degrees for 35 to 40 minutes. (Traditional cornbread with a difference: it forms its own custard layer during baking.)