Dear Ivette,
Here is your recipe for the corn bread. Enjoy!

SKILLET CORN BREAD

For 1 corn bread, 12 servings:

3 eggs
1/2 cup sugar
1 1/2 sifted all purpose flour
1 cup cornmeal
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 cups buttermilk
1/3 cup melted butter
1 tsp butter

Beat eggs with sugar until blended.

Sift together flour, cornmeal, baking powder, baking soda and salt.

Add dry ingredients alternately with the buttermilk to the egg-sugar mixture. Stir thoroughly after each addition.

Stir in the melted butter.

Melt 1 tsp butter in a 9 inch cast iron skillet and thoroughly coat sides.

Pour batter into the warm skillet. Bake at 400 F for 30 minutes or until top just begins to brown.

Serve in wedges from the skillet.

Source: My Great Recipe Cards