Grandmother’s Buttermilk Cornbread
- half cup butter
- 2/3 cup white sugar
- two eggs
- one cup buttermilk
- half teaspoon baking soda
- one cup cornmeal
- one cup all-purpose flour
- half teaspoon salt
Preheat oven to three hundred seventy five degrees F (one hundred seventy five degrees C). Grease an eight 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 thirty to forty minutes, or until a toothpick inserted in the center comes out clean.