Instructions: Preheat a well greased 8 or 10 inch heavy [seasoned cast-iron] skillet in 425 degree oven. Or, grease an 8x8x2-inch baking pan.

Blend all ingredients well, stirring just until moistened. Batter should be lumpy. [I stir until just smooth.] Over-mixing will result in a cornbread that is peaked and smooth on top and will have a tough, heavy texture. Pour batter into preheated [seasoned cast iron] skillet or [greased baking dish or] pan. Bake for 20 to 25 minutes for 10-inch skillet or 25 to 30 minutes for 8-inch skillet or pan.

Remove from pan and serve.

Makes 8 servings.

Iodized salt is one of the few places we get Iodine in our diets and nutritionists tell us we need it.

If using 2 eggs in the above recipe, decrease buttermilk slightly or add less hot water. I use Pure Butter because they tell us now it is better for us than margarine (which is made from shortening). Southern chefs and cooks have always known it tastes better! I always add the salt and the sugar. It is much better!

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