Grandmother's Buttermilk Cornbread

This recipe was given to me several years ago by my friend Michelle. It's a wonderful side dish with many soup and bean dishes. I had extra buttermilk to use up and so this was perfect to serve with black bean soup.

½ c butter
⅔ c sugar
2 eggs
1 c buttermilk
½ t baking soda
1 c cornmeal
1 c flour
½ t salt


Preheat oven to 375°. Grease 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 for 30-40 minutes, or until toothpick inserted into the center comes out clean.