Ruby's Buttermilk Cornbread

2 cups corn meal
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp salt
2/3 cup flour
2 cups buttermilk
2 eggs, beaten

Preheat oven to 400 degrees. Melt a dab of butter in cast iron skillet as oven heats. Combine dry ingredients, stir in buttermilk and eggs; mix well. Pour batter into hot skillet.

Bake for 25 minutes, or until lightly browned.

I know this is probably a basic recipe, but it's my favorite because it was used in our family often. I love to make this to eat with beans or a stew.