1 Cup Flour
1 Cup Cornmeal (and don't get mixed up and grab the Grits, please)
1/4 Cup Sugar
4 teaspoons Baking Powder
3/4 teaspoon Salt
1/4 Cup Butter, softened
1 Cup Buttermilk
Mix together the dry ingredients. Gently beat in the Eggs, Butter, and Buttermilk; stir until just incorporated. Pour into a greased 8 x 8 pan. Bake at 425* for 25 minutes. Cut into 9 squares. Serve hot with plenty of Butter and Honey.
Oh, Honey, you and I have a date with Butter and Cornbread!
Take it one step further for a yummy Corn Spoon Bread: Double the recipe, add 2 Cups Corn, (drain well if using home-froze Corn or canned Corn) and 1 Cup Sour Cream. Bake in a greased 9 x 13 at 350* until golden brown, about 45 minutes.