1/4 cup (1/2 stick) butter or margarine
1/2 cup flour
2 tsp baking powder
2 cups (stoned ground preferred) white or yellow cornmeal
2 Tbs. sugar
1 tsp salt
2 eggs
3 cups buttermilk or soured milk preferred or regular milk

A bit different than standard cornbread more moist and almost a custardy
texture.

Combine flour, cornmeal, sugar, salt and baking powder and mix well. Melt
butter in a 12 inch black cast iron skillet with oven proof handle in a
preheated 400F. Beat eggs well and beat in 2 cups buttermilk. Then combine
with dry mixture to moisten well. Remove skillet from oven, tilt pan to
evenly coat the butter in the pan. Pour in the cornmeal batter and
immediately pour on the remaining cup of buttermilk. Do not mix in. Return
to oven and bake about 30 minutes or until top is pale golden and tester
inserted comes out clean. Don’t overbake. Serve hot, cut or scooped from
the pan with additional butter. Note: stone ground cornmeal will have a
different texture than other types of cornmeal. If you don’t have a cast
iron skillet, cornbread may be baked in a 9 x 13 pan. The name “spider”
refers to the type of pan, an old cast iron pan with “feet”