Country Cornbread

1 cup white cornmeal
1 cup white flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1-1/2 cups buttermilk
2 eggs
2 tablespoons sugar
3 tablespoons corn oil
butter for frying

Mix together the cornmeal, flour, baking powder, and salt.
In a separate bowl, add the baking soda to the buttermilk, then beat in the eggs, sugar, and corn oil.

Melt a couple of tablespoons of butter in a heavy skillet over medium high heat.
Combine the wet and dry ingredients, but do not overbeat.
Pour the batter into the hot skillet, using about 1/3 cup to make cakes four inches in diameter.

Cook each cake until it is light brown on its underside, 1 - 2 minutes, then flip and cook it a half minute more.

Add butter to the skillet as you cook more cakes.
Serve them immediately with a pat of butter for each.