I’m usually not a fan of cornbread. More often than not, to me cornbread has the appeal of a dry sponge. However, this recipe has become one of the few cornbread recipes I like. I have two requirements for cornbread. It needs to be sweet and moist.
1/2 cup butter
2/3 cup white sugar
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
Preheat oven to 375 degrees F. Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.