My Mom made this stuff eons ago and now I make it. It's what we make our
cornbread stuffing out of each Thanksgiving and the descendants like
that so well we make it again at Christmas and Easter. Used to be in all
the old Betty Crocker cookbooks, don't know about new ones.

Arkansas Cornbread

2 cups yellow cornmeal
1 teaspoon baking soda
1 teaspoon salt (I'm on a salt free diet and leave it out, doesn't
affect the cornbread)
2 cups buttermilk
2 eggs well beaten.

Stir the dry ingredients together eliminating any lumps in the soda.
Beat the two eggs well and add the buttermilk and eggs to the dry
ingredients.

Heat the oven to 425F, take a 10 or 12 inch cast iron skillet add a
tablespoon of oil, put in the oven as it's heating. When oven is ready
pour the cornbread mix into the skillet and then bake for 20 minutes or
until a toothpick inserted into the middle of the pone comes out dry.

When I was a kid and Dad was on strike we ate this with milk over it and
often with beans and sausage over it. My wife likes it plain with
molasses and sometimes with jelly. No wheat in it and it makes really
good dressing.

George