Finally: Blue cornbread that WORKED!!
Preheat oven to 425.
2 c self-rising cornmeal, or 2 c. cornmeal plus 1 1/2 tbsp. baking powder, 1 tsp. salt, and 1/2 tsp. baking soda
2 tbsp. sugar (I did not believe Earl when he said this did not make the cornbread too sweet, but I was wrong. You can add less or more to taste.)
When oven is preheated, melt in cast iron skillet for 5 minutes or until melted:
1 stick butter
Add one egg to cornmeal mix and stir until just blended.
Add to cornmeal mix and stir until moistened:
2 c. buttermilk
Remove skillet from oven and pour melted butter into batter. Pour batter back into skillet. Bake 25 minutes or until brown.