Instructions: Dissolve soda in buttermilk; stir well. Combine cornmeal, baking powder, and sugar. Add eggs and buttermilk mixture, mixing well. Heat a well greased cast-iron skillte in a 400 degree oven for 3 minutes or until very hot. Pour batter into hot skillet.

Bake at 425 degrees for 30 minutes or until lightly browned. Cassie was a cook serving the residents of Tolville, Arkansas from the late 1920s through the 1940s. Her Egg Cornbread was a favorite.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.