• 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 t. baking soda
• 1 t. salt
• 2 tbsp. butter
• 1 c. milk

1. In large mixer bowl, combine all ingredients except butter and 1 c. milk.
2. Beat at low speed, scraping bowl often, until smooth (1-2 min).
3. In heavy oven-proof 10" skillet melt butter over low heat pour batter into skillet.
4. Pour remaining 1 c. milk over batter, do not stir.
5. Bake for 35-45 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 for 35- 40 minutes. (Traditional cornbread with a difference: it forms its own custard layer during baking).