Sweet and Moist Buttermilk Cornbread

We never liked cornbread, but this recipe changed our minds. It is one that we do like, and I make it quite frequently.  This cornbread is moist, and sweet.   This recipe is so easy.  Even my son offers to make this cornbread. It goes well with supper, or it can be eaten as a snack. 

Ingredients

1/2 c. butter
2/3 c. sugar
2 eggs, beaten
1 c. milk buttermilk * see note below
1/2 tsp. baking soda
1 c. flour
1 c. cornmeal
1/4 tsp. salt

Directions

Preheat oven to 375°. You can either butter the bottom of an 8-inch baking dish, or use a cast iron skillet to bake the corn bread in.

In a medium pot, or a cast iron skillet, if you are going to use that to bake your cornbread in, melt the butter over low heat. Pour the butter into a heatproof bowl if you are using the cast iron skillet. Otherwise, continue with the recipe.

Stir the sugar into the butter. Mixing until thoroughly combined.

Pouring slowly, whisk in the eggs, You will need to keep whisking as you add the eggs to keep them from cooking. Whisk until the mixture is well blended.

In a 2-cup measuring cup, or a medium bowl, combine buttermilk and soda together. Pour the buttermilk into the butter and sugar mixture, whisking to combine.

Add the cornmeal, flour and salt. Whisk until well-blended. It is all right if there are a few small lumps remaining.

Pour the mixture back into the skillet that you melted the butter in, or into your prepared baking dish. Spread the mixture out evenly in the pan or skillet.

Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. 

Notes

If you don't like that much sweetness in your cornbread, cut the sugar down. 

If you don't have buttermilk, use whole milk with a tablespoon vinegar added to it.  

You can add some chopped jalapeños for a spicier cornbread.

Try adding 1/2 cup of grated cheddar to the mixture.

You can also add a can of corn, drained, or creamed corn.