Preheat griddle or frying pan to 375°F. Liberally grease muffin rings (or their designated hitters) and set on griddle or frying pan to preheat as well.

In a large mixing bowl, combine flour, cornmeal, soda, powder, salt and sugar with a whisk. In a medium sized bowl or large liquid measuring cup, whisk together the eggs, melted butter and buttermilk. Pour the liquid mixture into the dry mixture and stir well. (Grandma's notes specify to use a whisk. I do what Grandma says. It's always for the best.)

Use a ladle or large spoon to scoop scant 1/2 cups of the cornbread batter into the hot muffin rings. Allow the mini-breads to cook until you the cornbread is dark golden brown to medium brown on the bottom. If you're in doubt as to whether the time has come to flip them, examine the surface of the batter. It should still be moist looking, but you should be able to slide the ring up without any batter pouring down the sides. Slip a spatula under the ring and cornbread, slide the ring up and off the bread, and carefully flip over.

Continue to cook until the second side reaches a nice crispy brown. Remove to a cooling rack for a couple minutes. You don't have to cool it for long, but you might want to leave it there long enough to prevent traumatic burns to the roof of your mouth. Resist the temptation. Trust me.