This is good cornbread! DH likes "sweet" cornbread, but I prefer this style. I make my recipe the same way in the cast iron skillet, but the recipe I usually use is half corn meal and half flour. We liked this one very, very much and it may become our new standard. I don't always have organic products on hand, but I do try to use as many local and/or organic products as I can. This time I used local buttermilk, eggs, and corn meal. If you've never made cornbread following this method, I highly recommend it. The crust is nice and crunchy and the center is soft and crumbly. Thanks FloridaNative for a new favorite recipe! Made for 2010 Football Pool in honor of your week 2 win!