Cornbread

Heat oven to 350°.

Combine corn meal, flour, baking powder and salt; sift into large bowl.

In small bowl, beat eggs with whisk (lightly); add buttermilk and mix well.

Pour liquid ingredients over dry ones and stir together until smooth using a wooden spoon.

Do not overbeat.

Put a 9-inch ovenproof skillet over high heat for 1 minute until very hot.

Remove from heat and using brush, quickly coat bottom and sides of pan with melted butter.

Immediately pour in batter, smoothing top.

Bake in center of oven for 30 to 35 minutes, until it begins to pull from sides of pan and top is browned.

Cut into wedges and serve hot. Makes one 9-inch bread.