This recipe does not have buttermilk in it but it is my favorite one for cornbread. It is taken from "Country" magazine, Feb/Mar 1988 issue.

ALL-AMERICAN CORNBREAD

2 cups biscuit mix
1 cup butter
1 cup half-and-half cream
1 cup yellow cornmeal
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup sugar
2 eggs, slightly beaten

Scald cream with butter; add to thoroughly mixed dry ingredients. Mix in eggs. Pour into greased and floured 13x9x2-inch pan. Bake at 350F for 30 minutes. Allow to stand for several minutes before cutting. Yield: 12 servings.