Crispy Corn Bread

2 cups cornmeal

½ teaspoon salt

½ teaspoon baking soda

½ cup butter/margarine

2 cups buttermilk

Cornmeal (to sprinkle pans with)

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Grease two 15x10x1” jellyroll pans, and place in a preheated 425 degree oven for 5 minutes. Make batter while pans are heating.   Combine first 3 ingredients; cut in butter with a fork or pastry blender until mixture is crumbly.  Add buttermilk, stirring until dry ingredients are moistened.  Remove jelly roll pans from oven and sprinkle with cornmeal.  Divide batter between the 2 pans, spreading evenly (about ¼” thick, do not spread batter to edge of pan).  Bake at 425  degrees for 20 minutes or until light golden brown and edges are crisp.  I use a pizza cutter to cut.  I sprinkled   one pan with garlic powder and served with spaghetti.  Next day, the bread was excellent  toasted.