Buttermilk Cornbread

I  love cornbread. Nothing goes better with barbecue than a sweet piece of cornbread. In fact, whenever we go out for barbecue, I always order cornbread. Most of the recipes I tried were either dry, crumbly or extremely bland. I think the secret to this recipe is the addition of buttermilk, as it really makes the cornbread soft and moist.
You can serve 9 people with this recipe...



You will need

    1/2 cup butter
    2/3 cup white sugar
    2 free range eggs
   1 cup buttermilk
   1/2 teaspoon baking soda
   1 cup cornmeal
   1 cup all-purpose flour
   1/2 teaspoon salt
You have to do

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.