1 1/2 c. white corn meal (plain)
1/2 c. sifted flour (plain)
1/2 tsp. baking soda
1/2 tsp. salt
2 c. buttermilk
2 eggs
3 tbsp. oil

Put 3 tablespoons oil in large cast iron skillet (well seasoned) place in oven to preheat to 450 degrees. mix well corn meal, flour, salt and soda. Add buttermilk and eggs. When pan smokes, pour hot oil into mixture, mix well and pour into pan. Bake until golden brown. If your pan is well seasoned and smoking, cornbread will not stick.