There are more recipes for corn bread than there are magnolia trees in the South. This is a family standard.
1½cups sifted cornmeal
½teaspoonsalt, if desired
Preheat the oven to 350 degrees.
Sift the flour, cornmeal, baking soda, and salt into a mixing bowl. Beat the eggs until foamy and stir them into the dry mixture. Stir in the buttermilk and 1cup whole milk.
Heat the butter in a 9 × 2-inch black skillet, and when it is very hot but not brown, pour in the batter. Carefully pour the remaining 1cup whole milk on top of the batter without stirring. Place the dish in the oven and bake50 minutes, or until set and baked through. Slice into wedges.