You can freeze in a heavy-duty zip-top plastic bag up to one month. Thaw in the refrigerator.
Place butter in a 10-inch cast-iron skillet, and heat in a 425° oven 5 minutes or until melted.
Combine cornmeal mix, flour, and sugar in a large bowl.
Stir together buttermilk and eggs. Add to dry ingredients; stir just until moistened. Pour over melted butter in skillet.
Bake at 425° for 25 minutes or until golden.
Note: For testing purposes only, we used White Lily White Cornmeal Mix.
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