Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ½ teaspoon | Baking soda |
| 2 cups | Buttermilk |
| 2 cups | Cornmeal |
| 1 teaspoon | Baking powder |
| 1 tablespoon | Sugar |
| 2 \N | Eggs, beaten |
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.