Buttermilk Cornbread

Have you ever made cornbread from scratch? I must admit those little blue Jiffy Mix boxes have been in my cabinets for years. Not the same boxes :)

In my never ending quest to "Use It Up", this weeks leftover ingredient was buttermilk. I found this recipe on All Recipes.

This recipe makes a delicious, moist cornbread. It's easy to put together and I think if you didn't have buttermilk, regular milk could be substituted. Of course, we'd have to change the recipe title!

Buttermilk Cornbread
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
Directions
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. 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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