Cornbread

We have tried a lot of cornbread recipes and this is our absolute favorite. I have modified it a little bit. The original recipe is called Grandmother's Buttermilk corn bread and is on allrecipes.com


1/2 cup butter (I use 1/4 C butter and 1/4 C sour cream)
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour (I use half wheat and half white flour)
1/2 teaspoon salt


1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch 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. (I add the sour cream at this point.) 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.

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