Cornbread

Grandmother's Buttermilk Cornbread from Lovetocook

Yields 9 servings

1/2 cup white sugar
1/2 cup butter
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup white or wheat flour
1/2 tsp salt  

Note: Buttermilk substitution: 1 Tbs lemon juice or vinegar with 1 cup of milk

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.