Grandmother's Buttermilk Cornbread
The best cornbread recipe is my grandmother's, and this is it—sweet and moist!
butter
½
cup
white sugar
⅔
cup
eggs
2
large
buttermilk
1
cup
baking soda
½
teaspoon
cornmeal
1
cup
all-purpose flour
1
cup
salt
¼
teaspoon
 Gather all ingredients.
  Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan.
  Melt butter in a large skillet over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs.
  Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain.
  Pour batter into the prepared pan.
  Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
  Serve and enjoy!
