More Cornbread

Another recipe from my sister, Nan, in Wisconsin.
Haven't made this one yet, but since it has no
sugar in it, I will.

There are probably as many recipes for cornbread as
there are for chili, so if it sounds promising, go for it.

Ingredients:

2 cups cornmeal
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons baking powder
2 eggs
1 cup margarine, melted
4 cups buttermilk

Directions:

1. In a large bowl mix together the corn meal, flour, salt, and baking powder.

2. In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.

3. Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn
oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil
in pan. Return to high heat for 1 minute.

4. Pour the cornbread batter into the skillet and cook on high heat until
bubbles start to form in the center. Remove from stove.

5. Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.