1 c. plain cornmeal, white or yellow
1/4 c. self-rising flour
1/2 to 3/4 c. sugar, depending on how sweet you prefer (we use 3/4)
2 eggs
1/2 c. buttermilk
3/4 tsp. baking soda
1/2 stick butter (melted in pan)

Mix cornmeal, flour, sugar and baking soda. Stir in eggs and buttermilk. Set oven at 425 degrees. Melt butter in baking pan (use square or small rectangle pan) in oven. When just melted, stir into cornbread mix. Pour mixture into pan and cook at 425 degrees for approximately 20 minutes or until top is golden brown and cornbread firm.