Grandmother’s Buttermilk Cornbread
(by Bethany Weathersby)
¼ lb butter
2/3 c. white sugar
2 eggs
1c. buttermilk
½ tsp baking soda
1c. cornmeal
1c. all-purpose flour
½ tsp salt
1. Preheat oven to 375 degrees, grease an 8” square pan.
2. 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.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.