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PREPARATION:Spread 1 tablespoon of the butter in a 9--inch ovenproof pan or
seasoned cast iron skillet. Heat the pan in a preheated 425°
oven. Mix cornmeal, flour, sugar, salt and baking soda. Add buttermilk, eggs, and 1 tablespoon of remaining butter. Mix until smooth. Pour into the preheated skillet.
Bake 15 minutes, or until lightly browned. Cut into 12 wedges or squares.
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