Start by sifting the flour, soda, salt and baking powder together in a medium sized bowl. Stir in the sugar and the cornmeal. Melt the butter, beat the eggs and buttermilk together. Add the butter and beat some more. You can do this by hand, you don't need a mixer. Just use a fork. Stir this mixture into the dry mixture with a spoon, and use as few strokes as possible to mix it well.
Take the hot skillet out of the oven, and pour the bread mixture into it. It will sizzle and crackle nicely. One thing this does it seal the crust a little and insure a beautiful moist cornbread. Bake it at 425 for about 25 minutes, or until a knife inserted in the center comes out clean. Then butter and serve. Because it's a round skillet, I usually cut it into pie shaped squares. My hunky husband and I (with a tiny bit of help from 3 dogs) will eat the entire thing.All day yesterday, I had a lovely batch of pinto beans simmering away in the crockpot. It was the perfect repast for a cold winter night...cornbread with beans scooped on top, chopped onion on top of the beans and cornbread on the side with butter.
It just doesn't get any better than that. A simple meal, good protein from the beans and the satisfaction of knowing that you can cook very basic foods with a great deal of love...and eat like kings.