In medium sized bowl, combine cornmeal mix (1 cup plus 2 tablespoons), flour, sugar, 2 eggs and whole cultured buttermilk.
Stir until well combined. Scrape sides of bowl. Batter should be smooth and pourable. Set aside.
Pour two tablespoons of vegetable oil into a 10" skillet. Warm over medium heat until oil is sizzling hot, but not smoking.
Drop a drop or two of cornbread batter into hot oil. If the batter sizzles, oil is HOT enough for remaining batter into the skillet. SIZZLING HOT oil will help thoroughly bake bottom and side crusts. Warm oil will make it soggy.
After pouring cornbread batter in skillet with hot oil, quickly smooth top with back of a spoon.
Reduce oven to 375 degrees. Place skillet with cornbread batter into HOT oven.
Bake 20 to 25 minutes OR until top is golden brown and knife inserted in center comes out clean.
To make a delicious presentation, after carefully removing HOT skillet from oven, use a spatula to flip cornbread upside down to display bottom crust. This step is optional.
Serve hot or warm.
To get an accurate measurement of flour for this recipe, self-rising flour must be sifted, spooned into the measuring cup and leveled off.
If the flour is not measured this way, it will make the cornbread thick and dry. Avoid.