1 c. ready mix
1/2 tsp. baking soda
1-1 1/2 c. buttermilk
1 c. cornmeal
2 eggs

Beat eggs and add buttermilk, then add the ready mix, cornmeal and soda. This is all a matter of right consistency. It takes a soupy batter to make light cornbread. Use either an iron skillet, muffin pans, or cornstick pans and grease generously with shortening. Heat in oven, when hot, pour in batter about 2/3 full. Bake in a 425 degree oven for 20-30 minutes.