A moist and sweet cornbread.
Original recipe serves 9
Ingredients (serves 9)
Grease an 8 inch square baking pan.
Heat butter in a large skillet over medium low heat. When melted, remove from heat and stir in the sugar. Add the eggs and beat until well blended. In a small bowl, combine the baking soda and buttermilk. Stir the buttermilk mixture into the pan. Stir in the salt, flour, and cornmeal until a few lumps remain and well blended.
Pour the batter into the baking pan, and bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.