Categories: Breads 
      Yield: 8 servings 
  
    1/2 ts Baking soda                         1 ts Baking powder 
      2 c  Buttermilk                          1 tb Sugar 
      2 c  Cornmeal                            2    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.