Sweet Homemade Cornbread

Notes: be careful not to overcook for the moistest cornbread. 

• Serves 9.
  
  
  1/2 cup butter
  2/3 cup white sugar
  2 eggs
  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 (175 degrees C). Grease an 8 inch square pan, or an 8-inch cast iron skillet. Pre-heat cast iron skillet in oven if using.

Melt butter in large skillet. Remove from heat and stir in sugar. Add eggs and whisk 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 25-35 minutes, or until a toothpick inserted in the center comes out clean.