There must be a thousand ways we southerners make cornbread. This is just mine. My family enjoys it and I hope you will too. It's a little different than your standard recipe but we like the buttery taste.
1Mix the dry ingredients together with a whisk. In the mean time melt the margarine in a microwave but save til the end. Also heavily coat the cast iron skillet with the butter flavored spray and place in a cold oven. Set the oven for 400 degrees and start it heating.
2Add eggs to the dry mixture and stir in buttermilk. Make sure the consistency is just a little thinner than pudding. May want less or more buttermilk than called for so stir in half or more of the buttermilk and work from there.
3Once the batter is the right consistency, mix in the melted margarine continuing to use the whisk. Make sure well incorporated.
4Remove the now hot skillet from the oven that should be at 400 degrees by now and pour the batter into the pan. Should hear a little sizzle.
Place in oven and bake for approximately 25 minutes. Turn out onto a plate, slice and enjoy.
5note: the reason I use margarine instead of butter is because of the oil content. Margarine is just essentially butter flavored oil.