Instructions: Microwave butter in mixing bowl for 1 1/2 minutes or until melted. Beat in sugar and eggs; blend in buttermilk. Add flour, cornmeal, baking powder, slat and soda; stir just until smooth.

Butter 5-cup fluted microwave-safe ring mold; sprinkle with 2 to 3 tablespoons cornflake crumbs. Spoon batter into dish.

Microwave, uncovered, on HIGH 6 to 7 minutes or until no longer doughy, rotating dish once or twice. Cool about 1 minutes; invert onto serving plate.

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