Perfect Cornbread

I've tried many recipes in search of my Mom's 'from scratch' cornbread recipe that I grew up loving.  She was always able to put a little of this and that without measuring.  Years ago, I came across this recipe from Good Housekeeping magazine and I stopped looking.  Tastes just like Mom's.  I never wanted to lose the recipe so I have copies stashed in different places around the house and on my computer so I can always access it.  It's really tasty.

4 tablespoons butter or margarine
1 1/2 cups cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 3/4 cups buttermilk
2 large eggs

Preheat oven to 425 degrees.  Place butter in 10- inch cast-iron skillet or 9" by 9" metal baking pan; place in oven just until butter melts, 3 to 5 minutes.  Tilt skillet to coat.  Meanwhile, in large bowl, combine cornmeal, flour, baking powder, salt, and baking soda.  In medium bowl, with fork, beat buttermilk and eggs until blended.  Add buttermilk mixture to flour mixture.  Stir just until flour is moistened (batter will be lumpy).  Pour batter into prepared skillet.   

Bake until golden at edges and toothpick inserted in center comes out clean, about 25 minutes.  **Convection bake 425/400 degrees for 15 minutes; bake 5 minutes 400 degrees (convection off).  Serve warm.

Perfect Cornbread